Salmon Al Pastor Skewers

Al pastor is traditionally a Mexican dish of thinly sliced pork that’s been marinated for a long time in an adobo sauce of chile, vinegar, and pineapple and roasted vertically on a spit. Here, chunks of quick-marinating salmon take the place of the pork and are threaded on skewers with pineapple and red onion.

• 3 cups cubed fresh pineapple (about 1 pound), divided
• 2 large garlic cloves, chopped
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons pure ancho, guajillo, or pasilla chile powder
• 1 canned chipotle in adobo, seeded if desired (optional)
• 1 teaspoon white distilled vinegar or cider vinegar
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 2 tablespoons neutral oil, such as canola or grapeseed, plus more for brushing
• Salt
• 4 (5- to 6-ounce) salmon fillets, skin and pin bones removed, salmon cut into 1½-inch cubes
• 1 small red onion, cut 1½-inch pieces and separated into layers
• Chopped fresh cilantro, for garnishing
• Lime wedges and warm corn tortillas, for serving

In a food processor or blender, combine ½ cup of the pineapple, the garlic, lime juice, chile powder, chipotle in adobo (if using), vinegar, cumin, oregano, 2 tablespoons water, 2 tablespoons oil, and up to ¼ cup of accumulated pineapple juice if available, and blend until smooth. (Add more water or orange juice if needed to create a smooth sauce, if there is not additional pineapple juice.) Transfer to a bowl and season with salt. Add the salmon, turning to coat, and set aside at room temperature for 20 minutes. While the salmon is marinating, soak eight 10-inch bamboo skewers in water.

Remove the fish from the marinade, shaking off the excess. For each skewer, double thread a quarter of the salmon, onion slices, and remaining pineapple chunks in an alternating pattern onto two parallel bamboo skewers; you should have four skewers total. Brush with oil. Discard the marinade.

Prepare a grill for direct cooking over medium-high heat. Brush the grate clean and rub with oil. Grill the skewers, turning once or twice if the glaze starts to burn, and brushing once or twice with oil, until charred and just cooked through, 5 to 6 minutes. (Alternatively, cook the skewers on a grill pan over medium-high heat or broil the skewers on a foil-lined baking sheet on the upper rack until cooked through, for 5 to 6 minutes, turning occasionally.)

Transfer the skewers to plates and garnish with cilantro. Serve with the lime wedges and warm tortillas.

Citrusy IPA or sauvignon blanc are great alcoholic pairings. For a non-alcoholic option, mandarin, passionfruit, or grapefruit sodas are colorful, bubbly, and delicious!

Don’t marinate the salmon for more than 20 minutes, or the fish will become mushy.