Easy Mexican Salmon Recipe
A Delicious Mexican Salmon Recipe You Can Try
Fiery and tantalizing, creative and colorful, Mexican food enjoys great popularity around the world. Be it the chilies used in the cooking in its many varieties ranging from hot to smoky to sweet, to the savory olive oil, the ingredients used in the dishes add a kick to any menu. If you are planning to throw a party it is a good idea to have a dish based on this trendy cuisine your guests are sure to love it!
Whether you are trying out a Mexican salmon recipe or a traditional vegetable dish, flavor is a mainstay of Mexican recipes. Use the freshest ingredients you can find, as the fresher a spice is, the flavors also tend to be more intense. Mexican food offers wonderful opportunities to innovate and try new combinations. Experiment with aspects of different cuisines to give an edge to Mexican dishes. Here is a salmon tower prepared the Mexican way:
Torres Del Salmon or Mexican Salmon Tower
Mexicans love their fish, and salmon is often used in dishes.
Here is a basic Mexican Salmon Recipe:
Pan-fry Salmon Fillets:
Coat the salmon fillets in olive oil. Heat up the skillet and place the fillets, putting the temperature on "high." Add capers with pepper and salt according to your taste. Cook the fillets by turning them over until they are browned evenly on both sides. Use a fork to test for doneness. If the slices are flaky it means they are done.
Bake Portobello Mushroom Carpaccio:
Boil mushrooms in salted water, rub them with lemon, and slice them very fine. Set the stems aside. Make a basic tomato sauce with salt and pepper. Strain the liquid through a sieve. Add olive oil, homemade tomato sauce, mushroom slices, and top up with parmesan and some mozzarella cheese. Bake the dish at medium heat.
Sauce Up with Black Mole Oaxaqueno:
Prepare black mole oaxaqueno. Make sure the mole is prepared at least a day in advance. The dish uses a variety of spices so they need this time to blend and settle well into the dish.
- Add a Potato-white corn Puree Make a basic puree with corn and potatoes, with salt and pepper for taste. For a better flavor fold the puree in well with the potatoes.
- Once all the items are ready for the tower, wrap the salmon fillets in the Portobello mushroom carpaccio.
- Make a mound of the Portobello mushroom carpaccio in the center of the plate.
- Ring around with potato-white corn puree. Make an outer ring with black mole oaxaqueno, keeping the two rings distinct.
The dish sounds complicated to prepare, but once you have made some of the layers in advance, it does not take much time. The mole sauce sets off the different flavors beautifully. The corn and potatoes mix works well with the crisp texture of the fillets. This main course dish is filling without being unduly heavy. Give this Mexican salmon recipe a try and you are sure to fall in love with Mexican cuisine.
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About the AuthorRecipe PublishingInterests: I enjoy sharing quick and easy home made recipes. My favorites are Mexican Recipes, Pizza Recipes, and Simple Desserts. Thanks for viewing my collection of home made recipes. Website:Recipe Publishing Blog
