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Salmon Baked in Hojas

Salmon Baked in Hojas

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Salmon Baked in the Husk features Passport Global Flavors™ by Custom Culinary® Latin-Style Citrus Chili Sauce and consists of Salmon baked in a hojas finished with pineapple salsa.


What You'll Need

4 ea corn husks, large, soaked in water for 30 minutes
4 ea salmon fillets
4 oz Custom Culinary® Latin-Style Citrus Chili Sauce
4 Tbsp chives, finely chopped
to taste Salt and freshly ground black pepper
1 oz pepitas, toasted
PREPARATION

  1. Let the corn husks drain on paper towels until just slightly damp.
  2. Preheat grill to medium-low.
  3. Rub a pinch of salt and black pepper on each salmon fillets topside, then spread the Latin Style Citrus Chili Sauce evenly over and under each one and top with finely sliced chives.
  4. Place a fillet on each corn husk, then place on the grill.
  5. Grill on low heat until salmon is medium, or just opaque all the way through.
  6. Serve on corn husks.

VIDEO DEMO