Ingredients
Scale
- FOR THE SALMON:
- 2 chipotle peppers from La Morena, and a little of the adobo sauce
- 1/4 cup of olive oil
- 2 cloves of garlic
- Juice of 2 limes
- 1/2 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
- 1/2 cup of cherry tomatoes
- 1/2 of a red onion, cut in julienne
- 1/2 of an avocado
- 1/4 cup of olive oil
- 1/2 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
Instructions
- 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.
- Prep Time: 25 mins
- Cook Time: 20 mins