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Salmon in Achiote
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4 boneless salmon fillets (4-5 ounce each, about 1-inch thick)
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½ bunch cilantro washed and cut the stems off
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2 large banana leafs
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1 lime, cut into quarters
Adobo marinade: -
1 cup onion, chopped
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5 garlic cloves, peeled and chopped
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1.5 tablespoon kosher salt
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1 teaspoon oregano
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¼ teaspoon ground clove
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3 ounces Achiote paste,
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¼ cup white vinegar
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½ cup orange juice
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3 tablespoons vegetable oil
Roasted beet Salad
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1 bunch beets with tops- 3 small to medium size red beets
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1 tablespoon olive oil
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1 teaspoon Kosher salt
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2 cups baby spinach or baby Kale
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½ bunch of cilantro washed and stems remove to have just cilantro leafs
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¼ cup pumpkin seeds, toasted
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¼ cup queso Fresco cut into small pieces
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1 orange, cut into segments
Balsamic vinaigrette
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¼ cup piloncillo or dark brown sugar
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2 Ancho chiles
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½ cup Balsamic vinegar
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1 teaspoon Dijon mustard
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3 garlic cloves
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1.5 teaspoon Kosher salt
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¼ cup extra virgin olive oil
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¾ cup vegetable oil
Preheat the oven to 400 degrees
1.Remove the tops and tail part of 2 of the beets, rinse under cold water. Place the beets on a baking sheet and drizzle with the olive oil and sprinkle with salt, cover tightly with foil.
Bake until the beets are tender when pierced with a knife,45 to 60 minutes depending on how large the beets are.
For the vinaigrette:
1.Remove the stem and seeds from the Ancho chiles, and place, break into pieces and soak in a cup of water, microwave or bring to a boil, soak until they are very soft, about 5 minutes.
2.Place the soft Ancho chiles, balsamic vinegar, and piloncillo in a small saucepan, bring to a boil over medium heat, lower the heat and simmer until the vinegar has reduced by half, about 8 to 10 minutes.
Remove from heat and let it cool down to room temperature.
When the balsamic vinegar mix is cool place it in a blender or food processor add the garlic cloves, dijon mustard, and salt, puree until smooth. With the blender, running add both the olive and vegetable oil, until the dressing is emulsified and smooth. Set aside.
When the beets are done remove the foil, let them cool down and when they are cool to the touch, rub the skins off with a paper towel. Cut into quarters and set in a mixing bowl.
Take the leftover raw beet and peel with a vegetable peeler, and grate or spiralize it and cut it into shorter strands, add it to the bowl with the roasted beets.
Drizzle the beets with some of the balsamic dressing, add the greens and cilantro leaves, toss with a little more dressing, right before serving top your salad with the oranges, pumpkin seeds, and queso fresco. Serve with the achiote salmon.
The extra balsamic vinaigrette can be stored in a jar or air-tight container and refrigerated for up to a week or 2.
Salmon in Achiote
1.For the Adobo: Place all of the ingredients but the vegetable oil in the jar of a blender, puree until smooth, then with the motor running, add the oil, place the marinaded in an airtight container. Set aside
Preheat the oven to 375 degrees
2.Rince the salmon in a bowl of ice water. Pat dry with paper towels. Place the salmon in a mixing bowl or ziplock bag add the adobo and marinate for 1-2 hours or overnight.
Reserve the rest of the adobo in an ice tray to use for marinated chicken, shrimp, or pork.
3.Clean the banana leaves with a damp cloth and cut them into 4 each 12X8 sheets. Roast each leave on each side over an open flame or a hot griddle, until soft and pliable. 30 to 40 seconds on each side, repeat with each one.
Remove the salmon from the marinade and rub off any excess adobo, place on the prepared banana leaves, top with some of the cilantro and fold tight and tuck the sides under like a small packet. Repeat with the remaining salmon fillets.
Heat an oven-safe saute pan over medium-high heat and place the salmon packs on the folded side and cook until the leave is lightly browned, 1-2 minutes on each side.
Add ½ a cup of water and bake in the preheated oven for 6-7 minutes for medium-rare to medium. Up to 9 for a more done salmon.
Remove from the oven and let it sit to release all of the steam. Remove the salmon from the banana leaves and discard the cilantro, serve with the beet salad and a slice of lime.
