Salmon Al Pastor | GF/DF/SF
IN a food processor or blender, combine the garlic, ¼ cup of the diced pineapple, the vinegar, ancho powder, chili powder, cumin, oregano, cinnamon, lime
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Cooking tools:
- Food processor
- Blender
- Nonstick skillet
- Stove
- Serving platter
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
Ingredients
- 2 garlic cloves, peeled
- ¾ cup small-diced fresh pineapple
- 1 teaspoon distilled white vinegar
- 2 teaspoons ancho chile powder or chipotle chile powder
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- 2 tablespoons freshly squeezed lime juice (about 1 lime)
- 2 tablespoons freshly squeezed orange juice (about ½ orange)
- ¼ cup low-sodium chicken broth
- ¾ teaspoon kosher salt
- 2 tablespoons avocado oil
- 4 center-cut salmon fillets (6 to 8 ounces each)
- ¼ teaspoon freshly ground black pepper
- Quick-Pickled Red Onions (page 248)
- ¼ cup roughly chopped fresh cilantro leaves, optional for serving
- 1 tablespoon thinly sliced serrano pepper, optional for serving
- PAIRING SUGGESTIONS: Herby Rice Pilaf (page 200), Mezcal Mule (page 234)
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