Thursday, March 31, 2011

Salmon Soft Tacos

I've read as many books as possible, I've researched all of the Internet, and I've watched countless episodes of Bobby Flay...but I haven't ever actually used our little Weber grill.  I'm as intimidated by that black, domed grill that sits on the back deck as I am by that big blower thing that my husband wears on his back to clean the leaves around it.  But I do enjoy the taste of food enhanced by the charcoal - induced flames and mesquite chips.  When Jereme was in Alaska, I had to figure out how to cook salmon to achieve the crisped, outer layer while keeping the flaky and juicy inside texture of this Omega - rich and lean protein (as long as it's not the farm - rasised variety.)  Without having to learn how to grill.
  • At lunch time, run home and marinate your salmon in McCormicks Mojito Lime marinade.
  • By 5:15 when you get off work, it's so flavorful and ready!!
  • Lightly coat a cast iron skillet with canola oil spray.  Place the skillet into the oven and pre - heat to 500 degrees.
  • Once pre - heated, pull skillet.  Reduce heat to 275 degrees.  Place the salmon skin side down.
  • Place back in the oven.  Remove in about 15 minutes when the salmon looks similar to above.

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