I was at my favorite Cuban restaurant today and ordered a side of moros y cristianos. I expected a tiny amount, but it was a huge, family-style serving! I took most of it home and decided to cook the salmon I had in the fridge in a Cuban style. I googled around a bit and found this recipe which I tweaked in minor ways. It was awesome.

To make the whole ensemble, cut up a large zucchini into thin, long slices and coat it lightly with olive oil, salt, pepper, and ground cumin. Grill up the zucchini while you grill the salmon.

Ingredients:

  • 6 cloves garlic, peeled and smashed
  • 3 Tbsp minced fresh onion
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp tyme
  • 2 Tbsp chopped cilantro (fresh or 2 tsp dried)
  • 3 tsp chopped parsley (fresh or 1 tsp dried)
  • 6 Tbsp lime juice (about 3 limes)
  • 2 Tbsp olive oil
  • salt and pepper
  • salmon fillet(s) (~ 1 pound for every two servings)

To prepare:

  1. Mix the garlic, onion, cumin, oregano, thyme, cilantro, parsley, lime juice and olive oil in a glass bowl
  2. Add salt and pepper to taste
  3. Place the fillets in a shallow dish and pour marinade on top.
  4. Marinate for 2-4 hours in the fridge.
  5. Grill (or broil) fillets, basting for the the first few minutes. I grilled mine about 12 minutes, with the first 8 minutes skin-side down and then 4 minutes grilling the "top".
  6. Serve with the grilled zucchini and moros y cristianos.