Remove the skin from fish and cut in half. Season with salt and pepper.
Heat olive oil in a pan. Add fish and cook on high heat for about 6 minutes or until browning on each side.
Combine dressing ingredients except olive oil and vinegar in a food processor and pulse for about 1 minute to mix well. Continue blending on low speed while adding olive oil slowly. Add vinegar and blend for about 1 more minute.
Plate salmon and top with Mojo sauce.
Garnish with parsley.
You can use mojo sauce with your favorite fish. Serve with a tostada, rice and beans for a fuller plate.
Once again our guest Chef Shelly Gilad from Shelly’s Humble Kitchen shares a recipe for delicate alfajores, a traditional biscuit with milk caramel filling that is famous throughout Spain and Latin America.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.