Total Active time approx 20-30 minutes
This is a recipe inspired by the Fish taco recipe in the June 2010 Food Network magazine. I “cleaned” it up a little, but it is virtually the same recipe.
1/4 red cabbage, thinly sliced (about 1 1/2 Cups)
1/2 C fresh cilantro, roughly chopped
Juice of 1 lime (or approx 3 Tbsp of lime juice)
2 Tbsp honey (or agave nectar)
1/2 C Plain Greek yogurt (or any plain yogurt will do, Greek yogurt is just chunkier so it resembles the mayo that is normally used for slaw)
Toss the above ingredients to make the slaw
10-12 Corn Tortillas (we used white corn and wheat blend tortillas)
1 Hass avocado, sliced
1/2 C fresh salsa
I used the ready breaded frozen fillets and then seasoned them with chili powder. Baked for 12 minutes on one side then flipped for a remaining 7 minutes.
To bread your own you need about 1.25 lbs skinless halibut, 3/4 cup flour, chili powder, garlic salt and ground peppercorn.
Tortillas were warmed on a skillet as needed so we always got them hot off the griddle.
Served with steamed corn on the cob – yummmm my favorite!
Brine is a salt and seasoning solution used to saturate meat or other foodstuffs with flavor and moisture. Brining is often done with turkey and other poultry since it has the tendency to be dry. Salmon benefits from the process too, since there is a fine line between perfectly grilled salmon and the shoe leather that often comes off the grill.
For about 2 pounds of salmon
- Heat 4-6 cups of water in a large saucepan
Add the following, then bring to optimal heat to allow salt and sugar to dissolve (No rolling boil!):
- 1 C kosher salt
- 1/2 C organic sugar
- 2 tsp ground cumin
- 1 tsp crumbled, dried oregano leaf
- 3/4 tsp garlic powder
- 3/4 tsp chili powder
- 1 tsp freshly ground black pepper
- Remove brine from heat and allow to cool. The brine then needs to be refrigerated. Place about 2 pounds of salmon in the brine. The fish should be completely covered with the brine solution. Let the fish soak for about 2 hours.
- Remove the fish from the brine with a slotted spoon and rinse. Let the fish sit on a plate that has been covered in a few layers of paper towel.
- Brush salmon with a coating of extra virgin olive oil -this will prevent the fish from sticking to the grill/pan.
- Grill or bake as desired. “Firm but not solid”
Served this with Broiled Baby Eggplants with miso dressing
[Recipe Inspiration from The Eat-Clean Diet Cookbook]