Hola! Bernie Molina here, author of Herencia Cookbook, full of authentic SalviMex recipes with a modern twist. Today, I want to share a salmon al mojo de ajo recipe! This recipe is quick and easy to make. Also, it is great for Lent! I developed this recipe for a cooking class that Northgate Market and I partnered on. If you missed the class, no worries! I am very excited to tell you all about the recipe here in this blog post. So, let’s get to it!
Salmon al Mojo de Ajo Recipe
This salmon recipe is a twist on a classic dish. You see, camarones al mojo de ajo (shrimp cooked in garlic sauce) is a typical marisco (seafood) \dish. This dish is especially popular around Lent. However, I am unfortunately allergic to shrimp! Therefore, I came up with this delicious recipe. Instead of shrimp, we use salmon. Salom offers omegas and other health benefits. It is cooked in butter, garlic, and onion. This way, it has amazing flavor!
- 2 Salmon filets
- 5 tablespoons butter
- 2 tablespoons olive oil
- ½ onion, cut into slices
- 6 Garlic cloves, minced
- 1 handful of cilantro, minced
- 2 limes
- ¼ teaspoon paprika
- Salt and pepper to taste
- Firstly, season the salmon with salt, pepper, and paprika.
- Secondly, warm a pan on medium heat for about a minute.
- Add olive oil and warm for another minute.
- Reduce the heat to medium-low and add the butter.
- Add the garlic and onion and saute until fragrant and the onion is translucent.
- Sear the salmon on both sides.
- Bathe in the garlic sauce.
- Cover and cook on low for about 10 minutes, until the salmon flakes.
- Adding the lid helps to cook the salmon with steam so that the flavors really infuse into the salmon.
- Add the lime juice and cilantro.
- Enjoy with Spanish rice and salad!
To sum up, what do you all think of this recipe? Would you try it? Additionally, what’s your favorite Lent meal? Let me know in the comments. Likewise, if you liked this post, then check out our blog and our book for authentic SalviMex recipes with a modern (and sometimes healthy) twist.