Salmon Tacos

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!

Possible Garnishes:

Shaved Lettuce

Mango Salsa (Recipe)

Cheeses — White Cheddar, Drunken Goat, Feta

Cilantro / Lime Wedges

Instead of Mango Salsa — Avocado Slices

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