We’re celebrating National Grilling Month with another delicious recipe you can try with your family, while sticking to your health and weight-loss goals.
Missing your summer travel plans? You can turn your dinner table into an island getaway with the recipe below!
This week, we’re grilling tender, meaty salmon filets with a Cuban mojo marinade that’s bursting with citrus tang and smoky garlic. And on the side? How about a colorful, crisp cabbage salad with even more summery citrus flavor?
With just a little bit of marinating time, this fish dinner comes together quickly and is the perfect light dinner for a hot evening.
Mojo originated in the Canary Islands, before being brought to Cuba, Dominican Republic, and various other Caribbean islands. Each country (and each family!) tend to have their own unique recipes, and are most traditional with slow roasted pork. This recipe is adapted from a Cuban-style mojo, thanks to Three Guys From Miami.
NOTES: The Cubans use a sour orange to give an irresistible tang to their mojo. As it is may be difficult to find, we’ll use a combination of orange, lime, lemon, and a teaspoon of white vinegar for substitution. If you can find sour oranges, use them!
Mojo can be made with or without oil. We opted not to include it as salmon is already rich with healthy fats, but you could include it if you’re grilling a leaner fish or meat to help prevent drying out.
Cuban Citrus Garlic Salmon Recipe
Serves — 4
Prep Time — 50 minutes
Cook Time — 10 minutes
Calories: 390 Fat: 22g Protein: 37g Carbs: 16g
4 6-8 oz. Salmon filets
1 Garlic head (8-10 cloves)
1 t salt
1/2 t Black pepper (ground)
1 t White vinegar
1 t Oregano (dried)
1/2 Yellow onion (medium)
Grapefruit Cabbage Salad
2 t Salt
1/2 t Black pepper (ground)
1 t Dijon mustard
2 t Olive oil
½ Yellow onion (medium)
1/2 Yellow or red bell pepper
1 14 oz. Coleslaw mix
1 Cilantro bunch
Smash and peel all the garlic, add 1 t salt and the 1/2 t black pepper and mash/process to a paste.
To a medium bowl, add lime juice, lemon juice, orange juice, vinegar, and juice of 1/2 grapefruit.
Finely dice 1/2 the onion, and add it to the bowl along with the garlic paste, and the oregano. Stir to combine.
Reserve 1/2 the marinade for topping salmon. Add salmon filets to remaining sauce, evenly coating. Cover and let marinate for at least 30 minutes.
When ready, oil grates and bring grill to high heat. Place salmon filets skin side down and cover, 6-8 minutes, or until salmon flakes easily.
Serve with lime wedges, reserved mojo sauce, chopped cilantro, and Grapefruit Cabbage Salad.
Cabbage Salad Directions
While salmon marinates, squeeze juice of other 1/2 grapefruit into a large bowl. Add mustard, plus 2 t salt and 1/2 t black pepper.
While whisking, slowly stream in the olive oil.
Slice the onion and bell pepper into strips as thinly as possible, then add to bowl.
Add Coleslaw mix, and toss to combine. Garnish with chopped cilantro, if desired.