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Roast the jalapenos in a 325 degrees F oven for 20 minutes. Add cilantro, jalapenos, tomato paste and spices to the food processor and pulse until fully incorporated. Place in a skillet and simmer for 3 or 4 minutes. Spiralize the zucchini and squash. Season the salmon fillets with the Old Bay Seasoning. Heat your cast iron skillet on medium high heat and add the oil. Once hot, add the salmon and cook 2 minutes on the flesh side. Flip to the skin side and place in the oven for 8 minutes. Remove from oven and let rest for 2 minutes. Add the spiralized vegetables to the sauce for 2 minutes. Serve by placing the salmon on top of the zucchini and sauce. Pour a small amount of the sauce over the salmon. Mix the avocado and yogurt. Drizzle with avocado crema. Serve and enjoy!
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
Long oval pan with rack — poach whole salmon, trout
700+ recipes from Mexico's 32 states — definitive overview