I can’t post a delicious recipe for a taco-topping without posting a delicious taco recipe as well. The following is a simple modification on an old favorite, with a taco-twist.
I don’t need to give you a long-winded setup here, or wax poetic about the inspiration for this one… I’ll let the recipe speak for itself.
- 1 lb salmon filet – skin on, bones removed
- 2 limes – sliced into thin rounds
- sprigs of fresh cilantro
- salt and pepper
- 1/2 tsp chili powder
- 1/2 tsp cumin
- olive oil
- aluminum foil
Prepare the grill for semi-indirect heat. What I mean by that, is you want medium-low heat directly under the fish, but the other burners to be on high heat. In my personal opinion, this allows for a more even cook on the filet (so the salmon is one even temperature all the way through), rather than well-done on the bottom and moist on the top.
To prepare the salmon, check for bones, and remove any that you find. Dust the fish with a pinch of salt and pepper, and then sprinkle on the chili powder and cumin. If you want a more robust and/or spicy flavor to the fish, feel free to add additional spices, but the sockeye filet I found was such a deep red that it seemed a shame to completely smother it’s natural flavor.
Layer the sprigs of cilantro on top of the fish, covering it evenly, and then place the lime rounds on top, leaving as little of the flesh exposed as possible.
Put a little olive oil, cooking spray (or cilantro dressing from my corn salsa recipe) on the sheet of aluminum foil, slide the dressed filet on top, and place the whole thing on the lower-temperature part of the grill. Like this:
Keep close watch over the fish as it cooks. You don’t want overcooked or dry fish, so make sure to regulate the heat, and adjust (especially directly below the filet) as necessary.
Depending on the thickness of the filet, your salmon should take about 15 minutes to cook. You can – obviously – adjust the cooking time and the heat as necessary, and if you want to be safe, leave it on for a few extra ticks.
The easiest (well, the most direct) way to see if the fish is done is to cut it in half at the thickest part.
Remove it from the grill (I used tongs or a spatula, and slide the whole thing onto a cutting board) and let it rest for a few minutes, which is the perfect amount of time to slice a few limes, lay out your fixin’s and pop a fresh cold one.
Serve it up by flaking the filet onto corn tacos, adding a spoonful of homemade guac, another of the aforementioned corn salsa, and giving it a squeeze of lime.
Grill: Use a gas grill, like my beloved Weber Genesis II, which allows you to more accurately (and immediately) control the heat. Charcoal is great, for our purposes, gas is better/easier.
Tortillas: I’ve said it before, and I’ll say it again: Tortilla Land raw tortillas are the freaking best. You can find bags of their corn or flour tortillas in the refrigerated section of most grocery stores, and they cook up – either on the grill or in a pan – quickly and easily in about 60 seconds. Delicious.
Beer: I would recommend something fresh and simple, like a Pacifico, but if you want to get fancier with it, many craft breweries have recently started producing Mexican style lagers to meet the needs of the easy-drinking needs of beer snobs who want to drink a Corona… without been seen drinking a Corona. I would recommend picking up a sixer of El Sully, by 21st Amendment, or some stubbies of Sesión Cerveza by Full Sail .