Chile Lime Salmon with Caribbean Pico

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

1. Season salmon with 2 cups of Mexican rice seasoning and grease baking sheet with oil.
2. Place salmon onto baking sheet, cover, and bake 10 mins.
3. Remove cover and bake another 5 mins, or until internal temperature reaches 145°F.
4. In a mixing bowl, combine tomatoes, onion, mango, lime juice, and 1 TB of seasoning. Toss to combine.
5. Add cilantro, toss thoroughly to combine.