Claire Corlett

Fish Food, Fish Tanks, and More
Grilled Salmon Tacos

Grilled Salmon Tacos


Today we’re making salmon tacos with our Grilled Salmon blend and a chile pesto! We’ll start by preparing a pesto that can be served with our tacos. Our pesto uses a base of rehydrated Anaheim and Serrano chiles. If you’ve never rehydrated chiles before, you can find a video on our website. To add body to our sauce, we used pecans to help balance out the smoky heat of the chile peppers and add a buttery sweetness. Be sure to look for unsalted pecans and if you wanted the nutty flavor more pronounced, you could toast your pecans before. After the pecans are combined, parmesan is added to give a cheesy saltiness to our pesto You could also use Cotija cheese if it’s available. Once our cheese has been mixed, Garlic and Cilantro are added to give some freshness and vibrancy A rough chop is all you need for your garlic, as the food processor will help do the work of mincing. If you don’t like Cilantro, you could use parsley instead, but cilantro helps give our pesto more of a recognizable Mexican flavor Using Lime juice will add acidity to the sauce and help our mix to blitz better in the food processor. While our pesto is still being mixed in the food processor, drizzle in your olive oil. Make sure your sauce stays moving so that your oil can emulsify and doesn’t separate. To make our tacos, we used wild-caught sockeye salmon. If using frozen salmon, make sure you read package directions from the distributer to thaw it. We seasoned the salmon with our Grilled Salmon blend, which is sweetened with brown sugar, but has interesting spice notes from pepper, anise, and orange. Whether you grill your salmon or decide to use a skillet, make sure you oil your surface properly. Salmon is firm enough to place directly on the grill, especially if you’re leaving the skin on, but when it’s cold outside it’s still just as good using a skillet or pan. We placed our salmon skin side down so it could get crispy and develop a nice sear. Once you notice the flesh up the side of your salmon start to turn color from the heat, you can flip your fillet over to finish cooking on the other side. Wild Salmon, especially sockeye salmon, has a deep red color that doesn’t change too dramatically when it is cooked because its color comes its rich diet. When it comes to knowing when your salmon is finished cooking, you should go by the texture and how easily it flakes. We served our tacos with house-made tortillas, cilantro, and quick pickled onions we made using our Pickling Spice and some Red Pepper Flakes. Our onions added nice crunch, and the chile pesto we made earlier gave the tacos a little bit of heat that was complemented by the fresh taste of the cilantro. Our tacos were finished with a squeeze of lime that helped tie the citrus flavors in the Grilled Salmon Seasoning in with the rest of the dish.

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