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Wednesday, July 4

Grilled salmon tacos with lime slaw and mango salsa

Salmon filet with skin
1 ½ pounds
Chile powder
1 teaspoon
Salt
¼ teaspoon
Sugar
¼ teaspoon
Cumin
¼ teaspoon
Tortillas, corn
8
Green onions, thinly sliced
4
Slaw
Cabbage, shredded
10 ounces
Cilantro, chopped
½ cup
Mayonnaise, light
½ cup
Lime, freshly squeezed
2
Sugar
1 teaspoon
Chile powder
1/8 teaspoon
Salt
1/8 teaspoon
Salsa
Mango, skinned, small dice
1
Onion, red, diced
¼ cup
Bell pepper, red, diced
¼ cup
Cilantro, chopped
½ cup
Olive oil
1 teaspoon
Jalapeño, seeded, minced
1
Lime, freshly squeezed
1
Salt
1/8 teaspoon
Rub
  1. Pat the salmon dry.
  2. In a small bowl, combine the chile powder, sugar, salt, and cumin.
  3. Sprinkle over the surface of the flesh-side of the salmon.
  4. Set aside.
Slaw
  1. In a large bowl, whisk together the mayonnaise, lime juice, sugar, salt, and chile powder.
  2. Add the cabbage, cilantro, and green onions, and toss well to coat.
  3. Cover and refrigerate.
Salsa
  1. In a medium bowl, combine all ingredients.
  2. Taste and adjust seasonings as necessary.
  3. Cover and refrigerate.
Grill
  1. Spray your grill with cooking oil, and light a medium-hot flame.
  2. Place the salmon skin-side down on the grill, cover, and cook for about 5 minutes.
    Depending on the thickness of the fish, cook about 10 minutes per inch of thickness.
  3. Flip the salmon over, peel off the skin, and cook for 3 minutes more, or until the fish flakes easily with a fork.
  4. Remove from heat, and place it on a plate.
  5. Place the corn tortillas on the grill for a few seconds a side to warm.
  6. Flake the fish, and divide evenly between the tortillas.
  7. Top with lime cilantro slaw and mango salsa.
  8. Serve immediately with lime wedges.