When I saw the recipe I mentioned to my daughter what I was making...she laughed and told me that they were talking about making a Mojo de Ajo that weekend....I guess they have made it many times...where have I been? Obviously they never shared with me. But, Aly, at Cooking in Stilettos did...and I have been doing a happy dance all week!
The Mojo de Ajo is only the first part. On this evening, it was paired with seafood and not just any seafood, a gorgeous filet of wild King Salmon laying on a bed of Yukon potatoes, a spring onion and then topped with thyme. Aly adapted a Rick Bayless recipe for this wonderfully grilled dinner and mojo. When I saw it, I knew I had found the recipe for Blogger CLUE. The theme this month is grilling and Cooking in Stilettos is the blog I was assigned...It has been a delicious month! As I perused Aly's blog I was constantly distracted from the theme....the Southern Meatballs was a tempting appetizer and the Cherry Sangria looked so refreshing....but, as I mentioned, I was a magnet on the Grilled Salmon with Mojo de Ajo!
Mojo de Ajo
adapted from Cooking in Stilettos
4 heads of garlic, peeled
2 cups extra virgin olive oil
1 tsp Kosher salt
1/2 tsp red pepper flakes
2 limes, zested and juiced
Preheat oven: 325° F.
Peel garlic and place the whole cloves in a baking dish (8" X 8"). Sprinkle the salt over the cloves.
Pour the olive oil over the peeled garlic. Place in the oven and bake for 45 minutes.
Remove from oven after 45 minutes and add the lime juice, lime zest, and the red pepper flakes.
Place back in the oven for 20 minutes. After 20 minutes, remove the pan from the oven and using a potato masher, mash the garlic.
Let the mixture cool slightly and pour into a jar. Refrigerate immediately. The Mojo de Ajo will keep in the refrigerator for about 3 months as long as the mashed garlic remains under the oil.
Grilled Salmon with Mojo de Ajo
adapted from Cooking in Stilettos
Yield: Serves 4
4 salmon filets (about 6 ounces), skin removed
4 medium-sized Yukon potatoes (about 1 1/2 pounds), parboiled
8 Tbsp. (approximately) Mojo de Ajo (slow-roasted garlic in oil)
2 spring onions, ends and tips trimmed, sliced in half lengthwise (optional)
Thyme sprigs (2-3 per filet) (Or, another favorite herb, such as cilantro, marjoram, parsley or basil.)
Fresh ground pepper
Preheat the grill to medium high/high setting.
Place the potatoes in a 4-quart pot. Cover with water. Bring to a boil and cook potatoes until just cooked through, approximately 25 minutes. Drain. Cool potatoes completely. Peel the potatoes, slice into 3/8" slices. Potatoes may be cooked a day ahead.
Cut six pieces of foil, each about 12" X 24". Lay the foil with the dull side up. Fold in half to mark the middle. Open and spray each piece with cooking spray. Place 3 to 4 slices of potato in a row, down the middle of the sheet of foil. Spoon 1 tablespoon of the Mojo de Ajo over the potatoes, sprinkle with salt and fresh ground pepper. Place the spring onion on the potatoes.
Place the salmon filet on top of the onion, if using. Drizzle another tablespoon of Mojo de Ajo over the salmon. Sprinkle with salt and fresh ground pepper. Place several sprigs of thyme or your preferred herb on top. Repeat for the remaining pieces of salmon.
Seal the package by bringing the two end pieces of foil together and folding twice. Fold the sides inward twice to create an airtight package.
Slide the packets onto a medium-high grill and cook for 10 to 20 minutes depending upon the thickness of the salmon.
Remove from the grill and place on individual plates, along with several lime wedges. Let each guest open their own packet, squeeze with lime, savor and enjoy!
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