gastronome
Half Recipe, Half Reprimand

So I've been at my parents' house for the last five weeks after my father passed away, and did some cooking for myself and Mom. I made these Salmon Avocado Tacos from a Sunset recipe and they were really fantastic. But where the heck are the recipes from the rest of you dangit? Miss Meriko hasn't posted in eons! I hereby request some meatless entrees in the hopes of getting you all gossipping again. :>

Recipe follows...

1  boned salmon fillet with skin (1 in. thick, 2 lb.)
1  onion (6 oz.), cut into rings
2  tablespoons lime juice
1  tablespoon minced garlic
1/4  teaspoon pepper
1  tablespoon olive oil
8  flour tortillas (8 in.)
Avocado salsa (see recipe below)
2  cups finely shredded cabbage
1  cup crumbled feta cheese or queso fresco
Salt

1. Place salmon in a heavy-duty plastic food bag. Add onion, lime juice, garlic, pepper, and oil. Seal bag. Turn fish often for 30 minutes.

2. Meanwhile, stack the tortillas and seal in foil.

3. Cut a piece of heavy-duty foil the same size as salmon. Lift fish from marinade and place skin down on foil.

4. Lay foil with fish on a barbecue grill over a solid bed of medium coals or gas grill on medium (you can hold your hand at grill level only 4 to 5 seconds). Evenly distribute onion from marinade over fish. Close lid on grill; open vents for charcoal.

5. After 5 minutes, place tortilla packet next to salmon. Turn tortillas every few minutes. Cook until salmon is no longer translucent but is still moist-looking in center (cut to test) and tortillas are hot in center, about 8 minutes more.

6. Pull off salmon skin and discard. Cut fish into 1-inch chunks and put in a bowl.

7. To assemble tacos, wrap chunks of salmon, salsa, cabbage, and feta in tortillas. Add salt to taste.

Yield: Makes 8 tacos; 8 servings


Avocado Salsa

1 3/4  cups diced (1/2-in. chunks) firm-ripe avocados
3/4  cup chopped firm-ripe Roma tomato
2/3  cup minced green onions
1/3  cup chopped fresh cilantro
3  tablespoons olive oil
2  tablespoons lemon juice
1  tablespoon minced, seeded fresh jalapeño chili
1  tablespoon minced garlic
Salt

In a bowl, combine avocados, tomato, onions, cilantro, oil, lemon juice, chili, and garlic. Add salt to taste.

Yield: Makes 2 2/3 cup; 8 servings

Posted by leek on June 30, 2005 | TrackBack
Comments

Ok, ok! Will get on that this weekend. 8)
(and I'm sorry to hear about your dad - our thoughts and hearts fly your way.)

Posted by: meriko on July 1, 2005 2:58 PM
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