Salmon — For Salmon Tacos
The Salmon is first marinated in a ‘Paste’ — Then grilled/roasted in a kettle grill. This creates a very tasty, smokey, moist Salmon. Certainly the Salmon could be served as an Entree (served with a Pumpkin Seed Mole Sauce?), but is delicious served with Tortillas and various taco accompaniments.
For the Paste, I suggest making a double batch. It will ‘process’ better in the Food Processor. And you can then freeze half for next time.
Ingredients / Prep:
3 lb. Salmon Fillet — Skinned
Tortillas — Flour or Corn
Chile Spice Paste:
3 tbsp. Chile Powder — Ancho or New Mexico
1 tsp. ground Cumin (or 2 tsp. crushed Cumin Seed)
1 tsp. Salt
1 Jalapena — Seeded, chopped
2 cloves Garlic — Chopped
2 tbsp. each — Lime Juice / Orange Juice
2 tsp. Lime Zest
4 tbsp. Olive Oil
4 tbsp. Tequila
Instructions / Assembly:
Using a food processor, pulse all Paste ingredients to a paste. Rub over Salmon and let rest for 1 to 6 hours.
Before grilling fish, wrap Tortillas in foil and place in preheated oven (350) for 10 – 15 minutes till warm. Remove from oven and wrap in towel to keep warm.
On pre-heated grill, oil grill-basket. Grill Salmon for 3 – 4 minutes per side. Fish is done when firm, opaque, and still juicy. Remove from grill and separate into large chunks. Note: For grilling, a grill basket or tray is recommended, because the Salmon has been skinned!
Serve Tacos ‘family style’ with garnishes– Everyone can build their own Taco!
Mango Salsa (Recipe)
Cheeses — White Cheddar, Drunken Goat, Feta
Cilantro / Lime Wedges
Instead of Mango Salsa — Avocado Slices