posted May 4, 2016, 10:35 AM by Marci Leach
- Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon ancho or New Mexico chile powder
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 4 4-ounce wild salmon fillets, about 1-inch thick, skin on
- 8 6-inch corn or flour tortillas, warmed
- Citrus Salsa (recipe below)
- Preheat grill to medium-high.
- Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.
- To serve, place 2 tortillas on each plate. Top tacos with Citrus Salsa.
Citrus Salsa Recipe
Ingredients:
3 navel oranges
2 limes
1 teaspoon fresh cilantro, chopped
1 teaspoon serrano chile, seeded and minced
2 teaspoons seasoned rice vinegar
2 teaspoons extra-virgin olive oil
1/8 teaspoon salt
Freshly ground pepper
- With a sharp knife, remove the peel and white pith from oranges and limes and discard. Cut the orange and lime segments from the surrounding membranes and coarsely chop.
- Gently toss the oranges, limes, cilantro, chile, vinegar, oil, salt and pepper in a large bowl until combined.
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