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Tequila Marinated Salmon Tortilla Wedges

Featuring

Keta Salmon Portions, Skin On, Pin Bone Out 8 oz. (1/10 lb) 474789.

Ingredients

2  Cups Lettuce (Shredded)
2  TBSP Cilantro (Chopped)
3  TBSP Lime Juice
3  TBSP Tequila
2  TBSP Honey
3  TBSP Olive Oil
to  Taste Salt & Pepper
24  Each Corn Tortillas (Cut into Wedges)
for  Frying Oil
to  Taste Salt
*  * Tequila Marinated Salmon
1-1/2  Cups Kosher Salt
3/4  Cup Sugar
1  oz Fresh Basil (Chopped)
3  TBSP Ground Black Pepper
2-1/2  lbs Keta Salmon Portions, Skin On, Pin Bone Out 8 oz. (1/10 lb) 474789
1-1/3  Cups Tequila
*  * Roasted Pepper Relish
12  oz Red Bell Pepper (Chopped)
3  oz Anaheim Chile Peppers
2  oz Poblano Peppers
1  Each Lime
6  oz Red Onion (Sliced & Grilled)

Directions

1. Fry tortilla wedges in vegetable oil until golden brown. Drain on paper towels and salt to taste.

2. For each serving: Arrange 1 oz., Tequila-Marinated Alaska Salmon on 4 tortilla wedges or in 2 taco shells. Serve with 2 Tbsp. Roasted Red Pepper Relish.


Tequila-Marinated Alaska Salmon:

1. Mix together salt, sugar, basil and pepper. Spread one third of mixture on bottom of sheet pan or hotel pan.

2. Lay salmon skin-side down on salt mixture.

3. Pour tequila over salmon, then coat with remaining salt mixture.

4. Cover tightly and refrigerate 18 hours.

5. Rinse salmon briefly with water just to remove salt. Refrigerate until ready to use. Makes approximately 36 oz.


Roasted Red Pepper Relish:

1. Roast, peel and seed all peppers. Cut into small strips.

2. Cut lime into segments, removing peel and pith. Cut segments into small pieces.

3. Toss together peppers, lime, onions, lettuce and cilantro in a medium bowl.

4. Mix together lime juice, tequila and honey in a separate bowl. Whisk in olive oil.

5. Toss roasted pepper mixture with dressing. Season to taste with salt and pepper.