Tag Archives: achiote salmon

with Chorizo Arepa, Poblano Chile Sauce and Mango Salsa Courtesy of Chef Lenard Rubin Serves 4 INGREDIENTS For the salmon 4 small salmon filets, about 1/2-inch (1.5 cm) thick 1 cup Achiote Rub (recipe follows) 4 tablespoons (60 ml) olive oil 4 each Chorizo Arepa, warm (recipe follows) 1 teaspoon (5 g) unsalted butter 20 asparagus spears 1 cup (240 ml) Poblano Sauce, warm (recipe follows) 1 cup Mango Salsa (recipe follows) Salt and ground black pepper, to taste For the achiote rub 3/4 cup (90 g) ground achiote (annatto) 1 tablespoon (15 ml) sherry vinegar 2 cloves garlic, peeled … Read More