1. GRILLED SALMON TACOS WITH AVOCADO SALSA
1 1/2 lbs boneless salmon, skinned and sliced into 3 equal portions
1 Tbsp olive oil, plus more for grill
1 Tbsp fresh lime juice
1 tsp ancho chili powder
3/4 tsp ground cumin
3/4 tsp onion powder
1/2 tsp paprika
1/2 tsp ground coriander
1/2 tsp salt, then more to taste
1/2 tsp freshly ground black pepper
2 medium avocados (ripe but semi-firm), peeled, cored and diced
1/3 cup small diced red onion, run under cool water to remove harsh bite and drain
3 Tbsp chopped cilantro
1 jalapeno, seeded and minced
1 clove garlic, minced
2 Tbsp fresh lime juice
1 Tbsp olive oil
Salt and freshly ground black pepper
8 6-inch corn tortillas, warmed
2 cups thinly sliced red or green cabbage
1/2 cup crumbled Cotija cheese
Preheat a gas grill over medium-high heat. In a mixing bowl whisk together olive oil, lime juice, ancho chili powder, cumin, onion powder, paprika, coriander, salt and freshly ground black pepper. Evenly rub mixture over both sides of salmon (I placed the first one on the plate then began to stack the rest over it so the rub didn't all just end up left behind on the plate).
Brush grill lightly with oil, place salmon on grill and cook, rotating once halfway through cooking, until cooked through, about 3 minutes per side. Meanwhile, prepare avocado salsa.
In a mixing bowl gently toss together diced avocado, red onion, cilantro, jalapeno, garlic, lime juice, and olive oil while seasoning with salt and pepper to taste.
Break salmon into small portions and layer over center of tacos, add cabbage, avocado salsa and Cotija cheese. Serve warm.
2. SALMON BURGERS WITH AVOCADO SALSA
1 lb salmon filet (skin removed)
1 cup fresh breadcrumbs (see note)
1/4 cup chopped cilantro
1/4 cup mayonnaise
1 tbsp lemon juice
1 tsp mustard
olive oil for greasing the pan or grill
1 large avocado, chopped
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro
1 lime, juiced
1 tbsp extra virgin olive oil
salt and pepper
Chop the salmon filet into small pieces (about 1/4 inch) and transfer it into a medium mixing bowl.
Gently stir in the rest of the ingredients. Let the mixture rest for 5-10 minutes.
Heat a little oil in a large non-stick grill pan over medium heat. Divide the salmon mixture into 6 and form neat patties (I used a 1/2 cup as a measure). Fry/grill the patties until browned on both sides and just cooked through; about 4 minutes on each side.
Combine all the salsa ingredients together and mix well.
3. CILANTRO-LIME HONEY GARLIC SALMON
1 lb salmon
1 tablespoon olive oil
salt and pepper
2 tablespoons honey
1 tablespoon freshly squeezed lime juice
2 tablespoons chopped cilantro
3 garlic cloves minced
Preheat oven to 400 F.
Pat dry salmon. Brush with 1 tablespoon of olive oil from all sides. Season with salt and pepper. Place the salmon on a large piece of foil. Fold foil sides and ends up (1 or 2 inches high) tightly around the salmon. Place the salmon in foil on a baking sheet.
In a small bowl, combine honey, lime juice, chopped cilantro, and garlic. Mix to combine. Spread this mixture over the salmon.
Do not cover salmon with foil, leave it open (with foil sides up) and bake it just like that, at 400 F for 15-20 minutes.
Carefully remove salmon from foil, separating the salmon from the skin which will remain stuck to the foil. Place the salmon onto a serving plate. Carefully scoop the sauce from around the salmon and pour over the salmon.
4. GRILLED SALMON KEBABS
2 tbsp chopped fresh oregano
2 tsp sesame seeds
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
2 lemons, very thinly sliced into rounds
olive oil cooking spray
1 tsp kosher salt
16 bamboo skewers soaked in water 1 hour
Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.
Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.
Recipe and Image from Skinny Taste