Al Pastor Salmon Skewers

1

Heat a cast iron skillet over medium heat. Once hot, add the peppers and toast for about one to two minutes, until lightly browned on both sides.

2

Transfer the peppers to a bowl and cover with hot water and set aside for 15 minutes.

3

In a blender, combine the peppers along with ⅓ cup of the liquid/water from the soaked peppers, vinegar, orange juice, achiote, chipotle, ancho, oregano, garlic and salt. Blend on high until mostly smooth.

4

Thread the salmon and pineapple on the skewers, alternating between the two and place in a large baking dish. Pour about ¾ of the marinade on the salmon and toss gently to cover or use a brush to incorporate. Set aside for 15 minutes.

5

Heat a grill over high heat. Grill the skewers for three to four minutes per side, until lightly charred. Brush the salmon with the remaining marinade during the last minute of cooking.

6

Top with cilantro and serve with lime wedges, seasoning with salt as needed. Enjoy!

7

Note: for a stronger flavour, marinade the salmon skewers overnight.