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Green-Mojo Salmon
Credit:
Petrina Tinslay
Recipe Summary
prep: 25 mins
total: 40 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
3 cloves garlic, smashed and peeled
1/4 cup hulled raw sunflower seeds
1/2 teaspoon cumin seeds
3 limes, cut into scant 1/4-inch-thick rounds, plus 1 teaspoon grated zest and 3 tablespoons fresh juice
2 oranges, cut into scant 1/4-inch-thick rounds, plus 1 teaspoon grated zest and 3 tablespoons fresh juice
1 cup lightly packed cilantro sprigs
1 jalapeño, halved lengthwise (ribs and seeds removed for less heat, if desired)
Kosher salt
1/2 cup extra-virgin olive oil
2 to 3 pounds skin-on side of salmon, preferably wild Alaskan, patted dry
Cook's Notes
The sauce can be made up to a day in advance and refrigerated in an airtight container.
Gallery
Green-Mojo Salmon
Credit:
Petrina Tinslay
Recipe Summary
prep: 25 mins
total: 40 mins
Yield: Serves 8 to 10
Gallery
Green-Mojo Salmon
Credit:
Petrina Tinslay
Green-Mojo Salmon
Credit:
Petrina Tinslay
Green-Mojo Salmon
Recipe Summary
prep: 25 mins
total: 40 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 25 mins
total: 40 mins
Yield: Serves 8 to 10
prep: 25 mins
total: 40 mins
prep:
25 mins
total:
40 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 3 cloves garlic, smashed and peeled
- 1/4 cup hulled raw sunflower seeds
- 1/2 teaspoon cumin seeds
- 3 limes, cut into scant 1/4-inch-thick rounds, plus 1 teaspoon grated zest and 3 tablespoons fresh juice
- 2 oranges, cut into scant 1/4-inch-thick rounds, plus 1 teaspoon grated zest and 3 tablespoons fresh juice
- 1 cup lightly packed cilantro sprigs
- 1 jalapeño, halved lengthwise (ribs and seeds removed for less heat, if desired)
- Kosher salt
- 1/2 cup extra-virgin olive oil
- 2 to 3 pounds skin-on side of salmon, preferably wild Alaskan, patted dry
Directions
Heat a skillet over medium. Add garlic and sunflower and cumin seeds; cook, shaking skillet frequently, until garlic is golden in places and cumin is fragrant, about 2 minutes. Transfer to a food processor; add citrus zests and juices, cilantro, jalapeño, and 1 teaspoon salt. Pulse until mixture has texture of a loose paste. Add oil and 2 tablespoons water; purée until smooth. Reserve half of mojo sauce (1/2 cup); generously season fish with salt and evenly coat in remaining mojo sauce.
Preheat grill for direct-heat cooking. Arrange citrus rounds in a single layer on grill grates in an oblong pattern slightly larger than fish. Place salmon atop citrus rounds, skin-side down. Cover grill; cook until fish turns opaque and is just cooked through, 10 to 15 minutes, depending on thickness. Transfer fish and grilled citrus rounds to a platter. Serve with reserved mojo sauce.
Cook's Notes
The sauce can be made up to a day in advance and refrigerated in an airtight container.
Cook’s Notes
The sauce can be made up to a day in advance and refrigerated in an airtight container.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Green-Mojo Salmon
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Reviews:
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All Reviews for Green-Mojo Salmon
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
