SALMON KEBABS with Whipped Queso Fresco

35

4

Easy

SALMON KEBABS with Whipped Queso Fresco

Every once in a while, I like to throw my family — and my students — a little curveball. After long days of cooking and teaching, I find people are much more open to trying something new, and this dish is my way of shaking up the routine.

What makes these kebabs special is the unexpected pairing of salmon with cheese. It’s not traditional, and that’s exactly why I love it. Whipped queso fresco is something you rarely see in Mexican cooking, but transforming such a familiar ingredient into something creamy and elegant opens up a whole new way to experience its flavor.

When I cook salmon at home, I usually reach for wild-caught sockeye. But for kebabs, you need thick, sturdy cubes that can handle the heat without drying out. Look for center-cut Alaskan salmon so you can cut generous 1½-inch pieces. And don’t be afraid of the fish sauce — it’s meant to smell strong. Just a few drops deepen the flavor and bring everything together beautifully.

Preparation

Ingredientes

2 pounds fresh, center-cut salmon, cut into 1½-inch cubes
3 large garlic cloves, very finely minced
1 teaspoon Sal de Colima
8 peppercorns
1 teaspoon chipotle chile (from a can of chiles in adobo, or just the adobo sauce for less heat)
1 teaspoon apple cider vinegar
½ cup pure maple syrup
1 tablespoon soy sauce
A few drops of fish sauce

Instrucciones

If using bamboo or wooden skewers, soak them in water for at least 30 minutes before cooking.
Thread 4 to 5 pieces of salmon onto each skewer. You can add vegetables like asparagus or zucchini if you have them on hand.
To make the glaze, mash the garlic, salt, and peppercorns until very fine, either in a molcajete or by crushing them with a muddler in a bowl.
Stir in the chipotle chile, apple cider vinegar, maple syrup, soy sauce, and fish sauce until fully combined.
Place the kebabs on a rimmed baking sheet and brush generously with the glaze.
Heat a large cast-iron skillet over high heat. Cook the kebabs until browned on all sides, about 2 minutes per side, brushing with any remaining glaze as they cook.
While the kebabs are searing, place the lemon halves cut-side down in the same pan and cook until lightly charred.