Adobo Salmon & Crispy Masa Cake

Recipe Directions

1. For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the salmon longer than this recipe card indicates.
2. Cut open the package of salmon (a) and place on a plate. Pour the adobo sauce (b) over the salmon and turn the fish over a few times to coat with sauce. Set aside.
3. Scoop the sope dough (c) onto a plate. Form the sopes into balls about the size of a golf ball. Then press down on the sope balls with a spoon until they are fairly flat (aim for 1/2 inch thick or thinner).
4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 2 tbsp of oil or enough to coat the bottom of the pan plus a little extra. Add the sopes to the pan. Fry for 3 minutes, then flip over with a spatula and fry the other side for 3 minutes. Place the fried sopes on a plate lined with paper towel. Season the top of each sopes with a pinch of salt and pepper. Set aside while you finish the dish.
5. Put the pan you were using back on the stovetop over medium-high heat for 1 minute. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the salmon in the pan, with the “presentation” side down (the nice-looking and smooth side). Add the zucchini (d) to the pan around the fish and season with a pinch of salt and pepper. Cook the salmon and zucchini for 3 ½ minutes. Do not touch the fish but stir the zucchini occasionally.
6. When the salmon has seared for 3 ½ minutes, use a spatula to flip the salmon over and sear on the other side for 1 minute (if you are preparing 4+ servings, sear for 2 minutes).
7. Spoon the black bean crema (e) on the bottom of your serving plates. Use the back of the spoon to spread the crema out so that it covers about 50% of the plate. Place the sopes on top of the crema, and spoon the zucchini over the sopes. Place the salmon on top. Finish with salsa cruda (f) on the fish.