30 Minutes or Less, EntreesRaquel Hazlettal pastor, salmon, salmon dishes, pineapple salsa, salmon al pastor, salmon bowl, salmon al pastor bowl, mexican food, healthy, healthy dinners, fresh, fresh food, dinner, summer, summer dinners, summer recipesComment

Salmon Al Pastor

30 Minutes or Less, EntreesRaquel Hazlettal pastor, salmon, salmon dishes, pineapple salsa, salmon al pastor, salmon bowl, salmon al pastor bowl, mexican food, healthy, healthy dinners, fresh, fresh food, dinner, summer, summer dinners, summer recipesComment
Salmon Al Pastor

SALMON AL PASTOR😍

Holy wow this may be one of the best dishes that has come out of my kitchen during quarantine. Perfectly juicy, tender, spicy, fresh, and all the good things. One of my favorite types of tacos but with a tropical twist just in time for summer, you’re gonna wanna make this ASAP!

Although Al Pastor is traditionally made with pork, I LOVE the swap for salmon, it ended up working so well! I followed a method more traditional to the south of México, which uses pineapple juice instead of orange juice, and compliments the salmon well. Can’t wait to see you guys make this!

Quick note on achiote paste: no you cannot omit it, the recipe won’t turn out the same. Living in California, I can find this regularly at my major grocery chain. You can also find it on Amazon for like $4 here.


Ingredients:

For the Salmon Al Pastor:

  • 2 filets salmon

  • 2 tbsps ancho chile powder (or sub for 1 guajillo chile, or regular chili powder if you’re in a bind)

  • 100g achiote paste (6 tbsps) (see note above)

  • ½ cup pineapple juice

  • ¼ cup white or apple cider vinegar

  • 1 tsp dried oregano

  • 1 tsp cumin

  • 1 tsp garlic powder

  • Salt and pepper to taste

  • 1 tbsp avocado oil

  • Rice or tortillas for serving

For the Pineapple Salsa:

  • ½ cup frozen pineapple chunks, defrosted

  • ¼ red onion, chopped

  • 1 lime

  • ¼ tsp cumin

  • 2 tbsps chopped cilantro

  • Salt and pepper


Directions:

For the Salmon Al Pastor:

  • Blend ancho chile powder, achiote paste, pineapple juice, vinegar, oregano, cumin, garlic powder, salt and pepper.

  • Add salmon filets to a ziploc and pour sauce over salmon. Refrigerate for 30 minutes minimum, or a couple hours preferred.

  • Make the pineapple salsa by adding chopped pineapple, red onion, lime juice, cumin, cilantro, salt and pepper to a bowl. Mix and refrigerate until serving.

  • Heat a cast iron to medium high heat and drizzle in the avocado oil.

  • Add your salmon skin side up and sear for 3-4 minutes or until slightly charred. Flip and cook 3-4 more minutes depending on thickness.

  • Serve over white rice or in a tortilla and top with pineapple salsa. Enjoy!

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