Salmon (works with frozen or fresh; we use frozen most often, preportioned. Fresh will take less time to cook.)
Shredded cabbage and carrot mix (I like TJs)
A pinch of salt
A little olive oil
Cilantro, chopped (may need two bunches)
Cotija or feta cheese
Green salsa (salsa verde)
Cook tortillas on grill, you will need to flip them several times. Take off grill and set aside. Meantime, make slaw. Put cabbage/carrot mix in a bowl. Squeeze 1-2 limes into the bowl. Add chopped cilantro, freshly ground pepper and the small amount of salt. Drizzle on a small amount of olive oil. Mix together and let sit.
Spread some olive oil on to fish. Cook salmon in a metal grill pan. Put flesh side down first to sear that side (about 7 min. if using frozen). Then flip to skin side down. Cover the grill pan with foil. Cook about 7 minutes more. When cool, flake the fish.
To serve: Take a tortilla, add some slaw. Put some salmon on next. Sprinkle on some crumbled cheese and chopped cilantro. Add some green salsa and pickled jalapenos.
This dish rocks.
Hi, I'm Kathleen
I started dabbling in cooking as a teenager. I've learned a lot over the years. Just ask my family about the "cheese ball" aka supposed to be fondue incident. At this point, cooking is relaxing to me. I also enjoy coming up with mashup recipes.
This is a work in progress. Come back for more recipes soon!
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