1 to 1 1/2 lb salmon
4-5 garlic cloves, minced
2-3 canned chiles chipotles en adobo
3 TBS dried Mexican oregano
Salt to taste
2-4 TBS olive oil, or as needed
1. In a food processor or blender, puree the garlic and chipotles with 1 TBS oregano
Add water if needed. It should blend and spread easily on the fish.
2. Brush the paste over the salmon on both sides.
3. Sprinkle the remaining oregano over the fish.
4. Salt to taste.
5. Let marinade at least 15 minutes before grilling.
6. Grill
7. If your grill does not have a cover, cover with a baking dish.
8. Cook for 6-7 minutes on each side.
Serve with the jícama escabechada on the side.
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