Achiote Chipotle Salmon with Anaheim Pepper Avocado Crema
Equipment
- 2 sheet pans
- 1 Food Processor
- 1 Mortar & Pestle optional
- 1 tong
- 1 large bowl
Ingredients
- 1.5 lb wild caught sockeye salmon
- 2 tbsp olive oil
- 5 sprigs rosemary
- pickled shallots
- cilantro lime cauliflower rice
- broccolini garlic roasted
Achiote Chipotle Rub
- 1 tsp cumin toasted and grounded
- 1 tsp sumac
- 1 tsp chipotle powder
- 2 tsps achiote powder
- 2 tsps salt
Anaheim Pepper Avocado Crema
- 2 avocados
- 1 Anaheim Pepper roasted then peeled
- 2 tbps lime
- 1/4 cup coconut yogurt
- 8 cloves garlic confit
- 2 pinches salt
Instructions
- Preheat the oven to 375 degrees F. On a gas stove, turn the heat to medium-high and roast the Anaheim Pepper turning it to char on all sides. Once it is charred, set it aside and let it cool before peeling.
- Place the cumin seeds in a small, dry skillet and set over medium heat. Swirl the pan constantly to ensure even toasting and remove from heat after 3 minutes. Immediately dump the seeds into a bowl of a mortar and grind together with sumac, chipotle powder, achiote powder, and salt.
- Place the wild salmon on a sheet pan and rub the achiote chipotle seasoning along with the olive oil and evenly coat the fish. Garnish with thinly sliced lemon and rosemary sprigs.
- Bake the salmon at 375 degrees F for 15 - 20 minutes.
To Make the Avocado Anaheim Pepper Crema:
- Combine the avocados, peeled and de-seeded anaheim pepper, cilantro, lime juice, salt, coconut yogurt, and garlic confit. Pulse until you reach a creamy texture. Adjust the flavor to your preference.
- To serve, divide cauliflower cilantro rice and roasted broccolini between plates. Top with salmon, lemon, pickled onions, and avocado anaheim pepper crema. Serve and enjoy!