Thursday, April 5, 2012
135. Salmon Taco's
Our weather in Maryland has been fantastic! I mean how can you argue with 70 degree temperatures in March? You can't!
When the time changed and our days became longer, we yearn for the smell of BBQ and grilled meats and vegetables.
At least my family does. The first time we light the grill we know summer nights and days at the beach are right around the corner.
I try to cook fish for my family once or twice a week. One of our favorites is salmon. I usually marinate it or steam it in foil.
On this day, I decided to openly grill the whole filet right on the rach. I have to admit it was a bit scary. It was a lot of money to waste if, for some reason, it did not turn out, burned or fell through the cracks.
I was pleasantly surprise that the salmon cooked just fine! It tasted wonderful too. I seasoned it very simply…OLD BAY SEASONING. If you live in Maryland you know that this is our "salt", "secret spice" and "little piece of heaven".
Marylanders love this seasoning. It's true.
Our dinner that night was wonderful! I served it with grilled zucchini, parmesan couscous and garlic shrimp.
So what do you do with leftovers? Make tacos.
I have to say, the tacos were pretty dang good. I used the sweet chili sauce and this blew them out of the ball park.
Recipe: Salmon Taco's
Grilled Salmon, I used our leftovers from the night before
1 mango, sliced into strips
sweet chili sauce
To grill the salmon: Take a filet and season with Old Bay Seasoning or a combination of spices that your family enjoys. Lay the salmon on an oiled grill and cook 4-6 minutes on each side. This of course will depend on how hot your grill gets. You know it's done when it starts to flake or is firm to the touch.
To grill the zucchini: I used a mandolin and sliced the zucchini length wise 1/4 inch. I added salt, pepper and olive oil. I layed them across the grill and cooked them on each side about 2-3 minutes.
Taco assembly: Cook your corn shells, slice your mango, pull apart the salmon, prepare the cilantro and warm the zucchini strips. You can add just about anything to make these taco's fit into your families taste sphere.
I served them with a store bought sweet chili sauce because I liked the sweet and spicy sauce paired with the salmon and corn tortilla.