Popular Conditions & Diets
Ingredients
14
Time
10m
Serves
4
Recipe by Jaclyn Irwin
Ingredients
14
Time
10m
Serves
4
3
Guajillo Peppers
de-seeded and stem removed
3 Tbsp
White Vinegar
1/4 cup
Freshly Squeezed Orange Juice
1 tsp
Anchiote Powder
1 tsp
Chipotle Powder
1 tsp
Dinner
Ancho Chili Powder
1 tsp
Mexican Oregano
2
Garlic Cloves
3/4 tsp
Kosher Salt
1 1/4 lb
Salmon
cut into cubes
1/2
Pineapple
cored and cut into chunks
6
BBQ Skewers
2 Tbsp
Fresh Cilatro
chopped
1
lime
cut into wedges, for serving
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.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
