Adobado Salmon Tacos with Mango Pico de Gallo

Adobado is a type of Mexican barbecue, and who doesn’t love a good barbecue? Chef Reyna Venegas turned the hungry tummies of Saturday at The Ranch guests into happy ones with these scrumptious and nutritious salmon tacos. The one-day immersive program ends with a tour of the 6-acre organic farm, a cooking demonstration, and tapas tasting. The salmon was fall-apart tender, the mango pico de gallo was a fun and refreshing twist on the traditional tomato version, and together they were a perfect pair wrapped in soft homemade blue corn tortillas.

Ingredients:
1 lb. wild salmon, cut into strips
6 ounces achiote paste (half bar)
¼ cup garlic cloves
2 serrano chiles, seeded
½ cup diced onion
2 teaspoons ground cumin
2 teaspoons salt
2 tablespoons white vinegar
1 tablespoon lime juice
1 tablespoon orange juice
Mango pico de gallo, recipe follows
8-10 corn tortillas
2 limes, cut in quarters

Directions:
1. Preheat the oven to 350°F
2. Blend the achiote paste, garlic, chilies, onion, cumin, salt, vinegar, lime juice, and orange juice. Marinate the salmon fillets in the adobo and place on a baking sheet.
3. Bake the salmon for 7-10 minutes, being careful to not overcook.
4. Place the cooked salmon on a platter and flake the fish into smaller pieces with two forks.
5. Heat the tortillas in a skillet.
6. Assemble the tacos with salmon and serve with mango pico de gallo* and lime.

*Mango Pico de Gallo
Ingredients:
½ cup diced red onion
3 Roma tomatoes, seeded and diced
¼ cup chopped cilantro or mint leaves
1 jalapeño, seeded and minced
1 cup diced mango
Juice of 2 limes
1 teaspoon sea salt

Directions:
Combine all the ingredients in a bowl, stirring the fruit in last. Season to taste and garnish with chopped cilantro. Reserve refrigerated until ready to serve.

¡Buen Provecho!