Salmon Al Pastor PIneapple Burrito Bowls
Fresh salmon cooked in 'al pastor' sauce serve in a bowl with rice, onion, corn, avocado and pineapple salsa
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.
Video
Nutrition
Serving: 1 | Calories: 735kcal | Carbohydrates: 71g | Protein: 58g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 27g | Cholesterol: 143mg | Sodium: 1277mg | Fiber: 11g | Sugar: 21g