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When I learned that I had the opportunity to create a recipe that would bring those delicious Mexican flavors back to me, I felt some excitement, as through meals we can bring back many good memories. That’s what happened to me, since this recipe allowed me to bring back to my memory the joyous moments that I lived with some very good Mexican friends I have, with whom we made company to each other in this country. It was at that time that I learned to appreciate and savor the roots of Mexican cuisine in a different way. That is why I wanted to do a mixture between this delicious salmon and the chipotle sauce, an ideal alternative for Lent or Holy Week. I really achieved very powerful flavors, besides of having this side salad with a dressing much like Mexican style.
That is why it was easy to bring back those very particular and delicious flavors, thanks to these wonderful La Morena products.
I am fortunate that here in Atlanta there are a variety of supermarkets where we can get these products, and one of them is the Mercado del Pueblo. In this place you can find the full range of La Morena products, in aisle number 3. For my recipe I used Chipotle Peppers in adobo sauce.
For the salmon, I prepared a marinade with the ingredients that you see in the picture below, and mixed them in a food processor, but you can also use a blender if you like. Then pour this sauce on the salmon, and let it marinade in the refrigerator for an hour.
For the salad dressing, I used an avocado, lime juice, yogurt, spices, and the most important ingredient: cilantro.
I wanted to give a crunchy touch to the salad, so I used a flour tortilla cut in strips, sprayed with some cooking spray and baked for a few minutes.
Here I present you with this tasty recipe, I hope you enjoy it and get tempted to make it. Besides, it would also be great if you tell me about those traditional flavors that you share with your family and friends.
- FOR THE SALMON:
- 2 chipotle peppers from La Morena, and a little of the adobo sauce
- ¼ cup of olive oil
- 2 cloves of garlic
- Juice of 2 limes
- ½ teaspoon of pepper
- Salt to taste
- A little cumin
- A pinch of granulated sugar
- 1 teaspoon of dried cilantro
- FOR THE SALAD:
- 1 romaine lettuce
- ½ cup of cherry tomatoes
- ½ of a red onion, cut in julienne
- ½ of an avocado
- ¼ cup of olive oil
- ½ cup of fresh cilantro
- 1 tablespoon of plain yogurt
- A pinch of cumin
- Salt and pepper to taste
- Juice of two limes
- 1 corn flour tortilla
- Place the salmon on a baking dish that can go into the oven. Set aside.
- Meanwhile, start preparing the marinade by mixing: the chipotle pepper, oil, garlic, lime juice, salt, pepper, cumin, dried cilantro, and a pinch of sugar. Mix these ingredients through a blender or food processor.
- Then cover the salmon with this sauce, and let it marinade for one hour in the refrigerator.
- Preheat the oven to 400°F (200°C).
- Bake the salmon with all the marinade sauce for 20 minutes.
- To prepare the salad, wash and cut the lettuce. Then add the cherry tomatoes and red onion that's cut in julienne.
- For the dressing, mix in a blender or similar: avocado, oil, fresh cilantro, yogurt, cumin, lime juice, and salt and pepper to taste.
- Drizzle this dressing over the salad.
- The tortilla should be cut into strips lengthwise, ideally sprayed with cooking oil, and baked at 350°F (180°C) for 4-5 minutes.
- Sprinkle over the salad.