Tuesday, June 30, 2015

summer grub: grilled salmon tacos with spicy nectarine pico de gallo

I made these tasty taco's this past weekend, and oh were they squealishly good!

16 oz. coleslaw mix
1/2 C plain Greek yogurt
1/2 C mayo
1/4 C fresh lime juice
1/2 C chopped cilantro
S & P

Combine all ingredients, cover and chill.

1 C diced nectarine
1/4 C diced red or white onion
1 canned chipotle (store remaining can of peppers in a jar and refrigerate) 
1 clove of garlic, minced
1 T fresh lime juice

Combine all ingredients, cover and chill.

1 lb. salmon
2 T grape seed oil
2 T fresh lime juice
2 T E.L. Southwest Essence

Marinade salmon for at least 1 hour.  
Heat grill to 400°.  Rub essence on both sides of salmon.  Depending on thickness of fillet, grill 4-5 minutes on the first side.  Turn over and grill until done, 3-4 minutes.


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