Adobo-Grilled Salmon A CookUnity Class and a Garces family favorite for weeknight meals. Adobo is a wet marinade that Chef Jose uses as a secret ingredient, providing depth of flavor that makes the salmon sing. The meal is complete with nourishing sides such as the glazed swe

Preparation

For the Adobo Spice:

1. Combine everything in a large mixing bowl and mix until evenly combined.

For the Adobo Grilled Salmon:

1. Preheat an oven to 425°F. Preheat a grill to medium-high. 
2. Season the salmon with adobo spice.
3. Spray the grill with nonstick spray and place the salmon skin side up on the grill to add char marks to the fish. Turn the fish 90° and cook for 60 seconds to make char marks.
4. Spray a parchment-lined baking tray with nonstick spray and place the salmon with the skin side down on the parchment. Roast in the oven for 3-4 minutes or until the salmon is 145°F in the center.

For the Agave Glaze:

1. Add everything to a small sauce pan and place over low flame until the butter melts.
2. Remove from heat and stir occasionally while cooling.

For the Agave Sweet Potatoes:

1. Preheat an oven to 425°F with a high fan setting.
2. Peel the sweet potatoes and cut them in half from top to bottom to make 2 long pieces. Cut each piece in half to make 4 long pieces. Cut the 4 pieces in half to make 8 wedges. Cut each wedge in half to make it shorter, you should have 16 short wedges per sweet potato.
3. Toss the potatoes in oil and salt, and roast them in the oven until tender.
4. Once the potatoes are tender, remove them from the oven, toss with the agave glaze, and spread in a single, even layer on a sheet tray to cool in a blast chiller or fridge.

Note: DO NOT OVERCROWD DURING THE COOLING PROCESS, OR THEY WILL RETAIN HEAT, CONTINUE TO STEAM THEMSELVES, AND GET MUSHY.

For the Blanched Broccoli:

1. Bring a pot of salted water to a heavy boil over high heat.
2. Blanch the broccoli until tender (1-3 minutes), and immediately shock in a salted ice bath.

For the Mojo Verde:

1. On a grill, char the poblano peppers until their exterior turns black. Place them in a bowl and cover tightly with plastic wrap. Once cool enough to handle, peel off the skin and remove the seeds and stem.
2. On a dry plancha set to high heat, char the garlic just until its exterior starts to char slightly (avoid burning it, it's not a charcoal sauce).
3. In batches, blend all the ingredients until smooth. If needed, pass the sauce through a chinois to ensure it's smooth.

For the Toasted Almonds: 

1. Preheat an oven to 325°F with a low fan.
2. Toss the almonds in a mixing bowl with the salt and oil.
3. Spread the almonds in an even layer on a baking tray lined with parchment (don't overcrowd, it shouldn't be too thick or the almonds won't cook evenly).
4. Bake for 3-5 minutes, stirring halfway through, or until the almonds are golden brown.

For the Plating: 

1. Place the Adobo Grilled Salmon on a plate with the Agave Sweet Potatoes, and Blanched Broccoli next to it. 
2. Top the Broccoli with Toasted Almonds and Mojo Verde on the side. 

Ingredients

For the Adobo Spice:

(Yield: 8oz)

• 1.2g – Ground Allspice
• 15.3g – Smoked Paprika
• 4.2g – Ground Cayenne
• 16.1g – Ground Black Pepper
• 13.6g – Ground Cumin
• 6g – Espelette Powder
• 71.4g – Granulated Sugar
• 16.2g – Dark Brown Sugar
• 9.1g – Ground Ancho
• 11.9g – Ground Cinnamon
• 1.3g – Ground Clove
• 5g – MSG
• 55.7g – Kosher Salt

For the Adobo Grilled Salmon:

(Yield: 4ea)

• 4ea – Salmon Filet, skin-on (6oz each)
• As needed – Adobo Spice
• As needed – Cooking Spray

For the Agave Glaze:

(Yield: 6oz)

• 75.6g – Agave Syrup
• 18.9g – Butter
• 18.9g – Lime Juice
• 37.8g – Smoked Paprika
• 4.7g – Kosher Salt
• 9.5g – Ground Black Pepper
• 4.7g – MSG

For the Agave Glazed Sweet Potatoes: 

(Yield: 16oz)

• 623.7g – Sweet Potato
• 30.8g – Agave Glaze
• 2.3g – Neutral Oil
• 1.1g – Kosher Salt

For the Blanched Broccoli:

(Yield: 12oz)

• 340.2g – Broccoli Florets
• As needed – Water, salted

For the Mojo Verde:

(Yield: 8oz)

• 50.4g – Cilantro
• 50.4g – Poblano Rajas
• 90.7g – Plain Greek Yogurt
• 25.2g – EVOO
• 6.3g – Agave
• 2.5g – Ground Cumin
• 12.6g – Lime Juice
• 1.8g – Garlic, minced
• 1g – Kosher Salt

For the Toasted Almonds: 

(Yield: 2oz)

• 9.7g – Neutral Oil
• 48.3g – Almonds, blanched, sliced
• 1.2g – Kosher Salt

For the Plating:

• 4ea – Adobo Grilled Salmon
• 16oz – Agave Glazed Sweet Potatoes
• 12oz – Blanched Broccoli
• 2oz – Toasted Almonds
• 6oz – Mojo Verde