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Puero Rican   -   Salmon Criollo   adapted from Recipes From La Isla - Rosado

  • 4 Medium Salmon Fillet
  • 1/2 Cup Cold Beer
  • 2 Limes Lime Juice
  • 8 Cloves Garlic -- finely chopped
  • 1/2 Teaspoon Black Pepper
  • 2 Medium Jalapeno -- finely chopped
  • 1 Teaspoon Salt
  • 1 Teaspoon Vinegar
  • 1/3 Cup Olive Oil
  • 1/2 Cup Sweet Sherry
  • 3 Medium Green Onion -- finely chopped
  • 1/3 Cup Fish Stock -- or chicken
  • 6 Medium Cherry Pepper -- sliced
  • 6 Large Stuffed Green Olives -- sliced
  • 4 Medium Tomatoes -- diced and broiled
  • 4 Medium Mint Leaves -- chopped
Directions Marinate salmon in beer and lime juice for 1 hour. Combine in food processor garlic, pepper, jalapenos, and salt. Make into a paste. Slowly add vinegar and blend. Remove from food processor and stir in olive oil. Set aside. Add salmon, its marinade, and the garlic paste to a dutch oven. Allow to cook for 1 minute then flip fillets. Drizzle with sherry. Add green onions and stock. Allow the liquid to reduce by half. Carefully flip the fillets and add remaining ingredients. Cover and cook for 6 minutes. Stir gently and serve.
Serves 4
Time to Make 0:00

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