La Cuchara Recipe
salmon fillet bathed with mole Chefs LA CUCHARA
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Ingredients
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Ingredients
Method
Directions
- 1
Prep and season
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Loosen mole and prep aromatics
Mince the garlic. In a small bowl, whisk the mole poblano with 2 tablespoons of water to loosen the sauce, then stir in the lime juice.
- 3
Sauté garlic
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant.
- 4
Simmer mole glaze
Pour the loosened mole mixture into a small saucepan and simmer for 4-6 minutes, stirring occasionally, until glossy. Taste and adjust salt if needed.
- 5
Sear salmon
In a second skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear the salmon fillets 3-4 minutes per side, until golden and just cooked through.
- 6
Glaze and finish
Tuck the salmon into the warm mole glaze in the pan and spoon the sauce over the fillets to coat. Cook for 1–2 minutes more to meld flavors.
- 7
Garnish and serve
Sprinkle with chopped cilantro and serve with lime wedges on the side.
