For the uninitiated, piloncillo is raw unprocessed cane sugar and is commonly used in Mexican cooking. It is made when sugar cane juice is boiled down until it is a thick syrup then poured into a cone-shaped mold to harden. You can use it the same way you use any sugar or sweetener although the flavor is unmatched.
I JUST recently picked up a cone of piloncillo and have been experimenting with different ways to use it. I have a bbq friend, A’s BBQ out of East LA, who makes piloncillo baby back ribs. They are to die for. So I got the idea to use it on a protein from him. And salmon always cooks nice with brown sugar so I felt like this would be an excellent substitute. And by golly, it is. Anyways, let’s make some salmon!
INGREDIENTS
- 2 pounds salmon
- 2 tbsp piloncillo
- Pinch salt
TO COOK
Preheat oven to 350° F. Shave the piloncillo with a cheese grader and evenly coat the salmon. Sprinkle salt over the piloncillo-coated salmon. Bake for about 15 to 20 minutes. If you have a food thermometer you are going for about 125° internal temperature. Pull out of…
