Chile Lime Salmon with Caribbean Pico
Featuring Spicelopedia Chile Lime Adobo
INGREDIENTS
Approx. Yield: 53 × 6 oz. filet, 50 × 2 oz. pico| Whole salmon filet, skin-off | 20 lbs (5 × 4 lbs filets) |
| Spicelopedia’s Chile Lime Adobo seasoning | 2 cups + 1 TB |
| Oil (for greasing) | As needed |
| Tomatoes, ¼” dice | 5 cups (≈2 lbs) |
| Red onions, ¼” dice | 2½ cups |
| Mango, ½” dice | 2½ cups |
| Lime juice | 1 cup |
| Cilantro, chopped | ½ cup |
STEPS
- Season salmon with 2 cups of Mexican rice seasoning and grease baking sheet with oil.
- Place salmon onto baking sheet, cover, and bake 10 mins.
- Remove cover and bake another 5 mins, or until internal temperature reaches 145°F.
- In a mixing bowl, combine tomatoes, onion, mango, lime juice, and 1 TB of seasoning. Toss to combine.
- Add cilantro, toss thoroughly to combine.