SALMON ADOBADO, ANCHO RICE, HERB & LEMON PUREE

There are many different recipes for adobos. All of the Mexican ones have dried chillies of some sort - anchos and guajillos are popular. Various spices, garlic, sometimes crushed annato seeds, usually vinegar. (Mexican vinegars tend to be low in acidity. Many cooks make their own from pineapple or banana skins.) I use coconut or palm vinegar. The paste lasts for quite a while in the fridge. Before use, I thin it with more vinegar and sugar or sometimes with orange juice. I like my salmon seared on the outside, raw but warmed through in the middle. The puree is simply coriander & green onions blended to smooth with a little salt and lemon-infused olive oil.

SALMON ADOBADO, ANCHO RICE, HERB & LEMON PUREE