Adobo Salmon con Mangu for 2

Salmon - Romantic RecipesThis recipe is part of a collection of romantic recipes, A Dash of Passion. See the full list of recipes here.


1 fillet of salmon cut into two 5-oz portions

For the mangu:

2 ripe plantains (should be firm to touch and yellow with black spots on the skin)
3 heads of fresh garlic (must be fresh), chopped fine
1 jalapeno, deseeded and chopped fine
1/2 a medium-sized red onion, chopped fine
2 pieces of cooked bacon, rough chopped
1 teaspoon of salt

For achiote adobo marinade, prepared in advance (makes 1½ cups):

2 cloves roasted garlic
¼ cup lard
4 tsp thyme
1 whole clove
2 ½ tablespoons dried Mexican oregano leaves
1 tablespoon ground allspice
½ stick cinnamon
1 tablespoon achiote paste
1 tsp black pepper
2 pods NM red chile
1 pod ancho chile
½ cup apple cider vinegar
½ cup water
kosher salt to taste
pepper to taste

Putting it all together:

Marinade- Heat ¼ cup lard in a saucepan until hot and add the roasted garlic, thyme, clove, oregano, allspice, cinnamon, achiote, pepper and cook for 1 minute. Add in red chile and ancho chile to the lard with spices and cook until tender. Let cool; then place in a blender and add apple cider vinegar, water and salt to taste and blend to a puree.

Coat salmon fillets in marinade and let sit for 4 hours

Add at least ½ inch of oil to a frying pan. When oil is hot, toss in the peeled plantains and brown.  Once browned, cut each in 5 equal pieces and place back in frying pan to finish cooking process. Remove when all pieces are equally brown on both sides; put in a bowl.

Coat a saute pan with olive oil and toss in onion, garlic, jalapeno and bacon; season with salt. Put in the bowl with the plantains and mash all ingredients together.

Saute the salmon pieces in a frying pan for 3-4 minutes on each side, seasoning with salt. Place the plantain mash in 2 molding dishes and place one each in the middle of two plates, removing the molding dish. Place the cooked salmon on top of the molded plantain mash (mangu) and garnish with lemon.

This recipe is from Elvis Bencomo. Elvis’s restaurant, Pasion, with its Latin fusion menu, its high energy and bright red accents, charms any day of the week but especially on Valentine’s Day. “We’ll have a special menu that night and salsa dancing to live music by members of Son Como Son from 8:00-10:00. We call it our Cuban Love Night!”

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