Salmon Al Pastor PIneapple Burrito Bowls

Directions

1. 1
   Bring a pan of water to a boil.
2. 2
   To a roasting pan, add the salmon and pour over the marinade. Marinate for 1 hour at room temperature.
3. 3
   Remove from the heat and add the peppers. Soak until they start to soften.
4. 4
   Preheat oven to 425°F/220°C.Roast the salmon, uncovered for 15 minutes if your salmon pieces are thick, 10 minutes for thinner.
5. 5
   Drain and add the peppers to a blender along with the pineapple juice, vinegar, garlic, oregano, cumin, paprika and salt. Blend until smooth.
6. 6
   Remove from the oven and allow to rest while you build the bowls.
7. 7
   Divide the rice between 4 bowls.
8. 8
   Place the salmon on top of the rice. Top with the chopped onion, avocado, salsa, pineapple, corn, cilantro, and lime wedges.