Salmon al Pastor Pineapple Burrito Bowls
A seafood twist on a classic recipe, Salmon al Pastor Pineapple Burrito Bowls are prepared with the same marinade used in tacos al pastor, served with rice and lots of delicious fixings.
“Al pastor” (which translates to Shepherd Style) are slices of pork marinated in a sauce made with dried peppers and spices.
Dried Guajillo and Ancho Chile peppers are softened, then blended with pineapple juice, vinegar, cloves, oregano, cumin and paprika.
A little sweet from the pineapple with a perfect balance of smokiness and mild spice from the peppers and spices.
Al pastor pork is marinated in the delicious sauce then cooked vertically. Obviously we’re not vertically cooking salmon, so roasting is the next best method.
To drive home the pineapple flavors, I like to serve with a fresh pineapple salsa. An easy shortcut for this is store bought Pico de Gallo. Just add the cubed pineapple from a can of pineapple chunks (the juice is used in the marinade).
The marinade is not spicy. To add spice, add a dried chili pepper in with the other peppers or a fresh jalapeño into the blender. The range of flavors of the sauce pair so well with the salmon.
The Mexican celebration of Cinco de Mayo is coming and this recipe could just be the perfect meal to serve. The salmon would also be tasty served inside corn tortillas – taco style.
The Mexican celebration of Cinco de Mayo is coming and this recipe could just be the perfect meal to serve. The salmon would also be tasty served inside corn tortillas – taco style.
Salmon al Pastor Serving Suggestion:
I like to serve over rice with lots of sides like onion, avocado, salsa, pineapple, corn, cilantro and lime wedges.
More Mexican recipes:
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Salmon Al Pastor PIneapple Burrito Bowls
Video
Ingredients
For the marinade:
- 4 dried guajillo peppers, remove stem and seeds
- 1 dried ancho Chile pepper, remove stem and seeds
- ½ cup (118 ml) pineapple juice from can of pineapple chunks
- ¼ cup (60 ml) white vinegar
- 4 garlic cloves
- 1 tablespoon dried oregano
- 1 tablespoon dried cumin
- 2 teaspoons Spanish paprika
- 2 teaspoons salt
For the salmon:
- 4 salmon filets , 4 ounces/114 grams each
- 2 cups (500 grams) cooked white rice
- White onion, chopped
- Avocado slices
- Your salsa of choice
- Chopped pineapple from the can
- Fresh corn
- Fresh cilantro, chopped
- 4 lime wedges
Instructions
Make the marinade:
- Bring a pan of water to a boil. Remove from the heat and add the peppers. Soak until they start to soften. Drain and add the peppers to a blender along with the pineapple juice, vinegar, garlic, oregano, cumin, paprika and salt. Blend until smooth.
Make the salmon:
- To a roasting pan, add the salmon and pour over the marinade. Marinate for 1 hour at room temperature.
- Preheat oven to 425°F/220°C.
Roast the salmon, uncovered for 15 minutes if your salmon pieces are thick, 10 minutes for thinner. Remove from the oven and allow to rest while you build the bowls. - Divide the rice between 4 bowls. Place the salmon on top of the rice. Top with the chopped onion, avocado, salsa, pineapple, corn, cilantro, and lime wedges.