Salmon Al Pastor

Ingredients

2 garlic cloves, peeled

¾ cup small-diced fresh pineapple

1 teaspoon distilled white vinegar

2 teaspoons ancho chile powder or chipotle chile powder

1 teaspoon chili powder

¼ teaspoon ground cumin

¼ teaspoon dried oregano

¼ teaspoon ground cinnamon

2 tablespoons freshly squeezed lime juice (about 1 lime)

2 tablespoons freshly squeezed orange juice (about ½ orange)

¼ cup low-sodium chicken broth

¾ teaspoon kosher salt

2 tablespoons avocado oil

4 center-cut salmon fillets (6 to 8 ounces each)

¼ teaspoon freshly ground black pepper

Quick-Pickled Red Onions (page 248)

¼ cup roughly chopped fresh cilantro leaves, optional for serving

1 tablespoon thinly sliced serrano pepper, optional for serving

PAIRING SUGGESTIONS: Herby Rice Pilaf (page 200), Mezcal Mule (page 234)

Directions

IN a food processor or blender, combine the garlic, ¼ cup of the diced pineapple, the vinegar, ancho powder, chili powder, cumin, oregano, cinnamon, lime juice, orange juice, broth, and ¼ teaspoon of the salt.

Blend the pastor sauce until smooth.

IN a nonstick skillet, heat the avocado oil over medium-high heat.

Season the salmon with the remaining ½ teaspoon salt and the pepper. Place the salmon in the hot skillet and cook until golden brown on each side, about 2 minutes per side. Reduce the heat to medium and pour the pastor sauce around the salmon in the skillet, along with the remaining ½ cup diced pineapple.

CONTINUE to cook the salmon, uncovered and simmering, until just cooked through, 3 to 4 minutes.

TRANSFER the salmon to a large serving platter and pour the sauce over the fillets. Top with the pickled red onions. If desired, garnish with cilantro and a few slices of serrano pepper if you're feeling extra spicy!