Restaurants›Orale Mexican Kitchen›SALMON SALPICÓN Recipe

SALMON SALPICÓN Recipe

Time45m

Serves2

Seared Salmon, Maggi, Lime, Chipotle Aioli, Alium Cilantro Lime Salad, Purple Cabbage Escabeche & Corn Tortillas to make Tacos

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salmon and Aioli

2 pieces Salmon fillets2 tbs Maggi seasoning2 tbs ReaLime juice1 cup Chipotle aioli

Method

Preparation and Assembly

Prepare the Salmon

Season the salmon fillets with Maggi seasoning and lime juice. Heat a skillet over medium-high heat and sear the salmon for about 4-5 minutes on each side, or until cooked to your liking. Remove from heat and let rest.

Make the Alium Cilantro Lime Salad

In a bowl, combine chopped cilantro, diced onions (aliens), lime juice, salt, and pepper. Toss well and set aside.

Prepare the Purple Cabbage Escabeche

In a saucepan, bring vinegar, water, sugar, and salt to a boil. Pour over thinly sliced purple cabbage and let it marinate for at least 30 minutes.

Assemble the Tacos

Warm corn tortillas in a skillet or microwave. Flake the seared salmon and place it on the tortillas. Top with Alium cilantro lime salad and purple cabbage escabeche. Drizzle with chipotle aioli.

Serve

Serve immediately while warm, with lime wedges on the side.