mojo de ajo salmon

2016-08-01

Mojo de ajo is a very popular Mexican sauce made from garlic and lime juice. It is quite easy to make at home. The commercial variety has vinegar because that gives it a longer shelf life. Use it as a marinade, as a cooking sauce or as a sauce with your dish.

I used it as a marinade first, and then cooked the salmon in whatever stuck to it after I drained the marinade. Then I served some of that sauce with the salmon: sour and very garlicky. Yummy.

Take note that I again parted the fillet in 3 pieces for this recipe. The belly flap doesn't need as much cooking time as the thicker back and tail pieces.

INGREDIENTS

This is what you need for 4 servings:

1-2 lb. (sockeye) salmon fillet
S&P
spices of choice

mojo de ajo sauce

4 heads of garlic
2 cups extra virgin olive oil
½ cup lime juice
S&P

Pic1: mojo de ajo sockeye salmon

Directions

Marinate the salmon overnight in mojo de ajo. (Pic2)
Preheat the oven to 325 ºF
Drain the marinade and reserve for later use.
Don't forget boiling to pasteurize it before recycling marinade from raw food.
Bake the salmon for 15 minutes or until fully cooked.
Because of the extra liquid from the marinade, the salmon will be braised instead of dry-roasted.
Don’t overcook, or it will be too dry.
Serve immediately when ready.
Use some fresh mojo de ajo as a serving sauce. Enjoy.

Pic2: marinate
Pic3: before cooking
Pic4: after cooking

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org