The voice behind the blog Confessions of a Recipe Junkie, shares her Dad’s famous salmon recipe just in time for Father’s Day.
How do I put into words what a character my father is. It’s so much easier to be sitting with you in your home, chatting over a mug of coffee, because I have countless stories I can tell you about this man. He is a simple, humble, country boy from Dominican Republic, with one big ol’ funny bone. He always has jokes to tell and stories to share, and once you get him started it’s hard to get him to stop. And why would you? Who doesn’t want to laugh, especially during meal time? It’s the best part of the meal, sitting down and enjoying each other’s company, listening to stories from “back in my day,” and the best ones, “when you were little”.
I have yet to meet someone who doesn’t love my father. He’s the best person to bring to a gathering, always ready to chat away and learn from other people. If you ever get invited for dinner, my father will most likely be grilling – and if he’s grilling, salmon is is on the menu. He can throw on some chicken drums or pork chops, but his love is salmon. He has only one grilling method: he seasons everything and anything that lands on the grill. This special seasoning is made up of two simple ingredients, and it works wonders with salmon.
When my Dad has guests, before he even gets to grilling, he’ll give the mandatory tour of his conuco. He proudly shows off all the plants he’s growing in the yard – particularly the a mango tree that is now as tall as the house. After the tour the grilling will begin, and the one thing you will never see him do is walk away from the grill. That salmon is his baby, and nobody leaves baby, and nobody puts baby in the corner! Once those beauties are done, they are placed front and center at the table.
No matter how many times he’s made the dish it’s always presented with amazement. Of course, you can’t enjoy this delicately grilled salmon without additional seasoning to dab on your fillet. The fish is perfect – the tang of the lime tames the subtle “fishy” taste, the Adobo adds a welcome kick, while My Dad’s special seasoning is the perfect blend of garlic, cumin, and onion. Your taste buds will surely be high-fiving each other.
This recipe is low fat. There is no butter or oil added to the salmon. The natural sugars from the lime juice and fat from the salmon combine and give it that beautiful crust. My family likes to serve it with a simple salad, vegetables or potatoes. It’s a simple recipe that packs a punch, and is a quick way to add a little Spanish flavor to any summer cookout.
My Father’s Adobo Salmon (serves 2)
- 2 fresh limes juiced
- 1 teaspoon of Goya Adobo Seasoning (without pepper)
- 2 (8oz) fillets of fresh salmon
Make sure your grill is clean, any remnants on the grill will attach to the fillets. Once it’s cleaned, heat your grill. You want to make sure the grill is very warm. Our grill is gas and I heated it up to 300-350 degrees.
In a small bowl mix the lime juice and Adobo seasoning. Dab the salmon with some of the adobo lime mixture before placing it on the grill. Place the salmon “gray side” down.
You will grill the side where the skin was first. It takes only 10 minutes on each side, occasionally dab some of the adobo lime mixture as it grills, about every 3 minutes. After 10 minutes, gently flip the salmon over, and continue to dab every 3 minutes. Until another 10 minutes passes. Remove your salmon once the internal temperature is 135 degrees. Measured at the thickest part of the fillet.
Hope you all enjoy and Happy Father’s Day!
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