Pescado a la Criolla Recipe
Ingredients
- 2 pounds of salmon cut into 4 pieces
- ½ teaspoon ground cumin
- ¼ teaspoon ground achiote
- Salt and pepper
- 2 tablespoon canola oil
- 2 tablespoons vegetable oil
- 1 red bell pepper diced
- 4 tomatoes diced
- 3 scallions diced
- 1 large onion thinly sliced
- 2 garlic cloves minced
- ½ teaspoon ground achiote
- ½ teaspoon ground cumin
- Salt and pepper
Instructions
- Season the salmon with cumin, achiote, salt and pepper.
- In a large sautué pan over medium-high heat, warm the oil. Place the salmon in the pan. Sear until golden brown underneath, about 4 minutes. Turn the salmon over and continue cooking until golden underneath, about 4 minutes or until done. Transfer the salmon to plate, cover with aluminum foil and set aside.
- Meanwhile make the sauce: In a saucepan, place the oil, tomatoes, red bell pepper, onions, scallions, garlic, achiote, cumin, salt and pepper. Cook for 6 to 8 minutes, stirring occasionally.
- To serve: Place the cooked salmon on a plate and drizzle with the creole sauce.
Notes
If you don't like salmon use mahi mahi, trout or cod fish.
Leftover salmon with creole sauce will keep in the fridge for up to 3 days.
Nutrition
Calories: 492kcalCarbohydrates: 11gProtein: 47gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 125mgSodium: 111mgPotassium: 1546mgFiber: 3gSugar: 6gVitamin A: 2144IUVitamin C: 59mgCalcium: 62mgIron: 3mg
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