Ginger Garlic Salmon
September 8, 2020
New Orleans Style Red Bean’s & Rice
September 9, 2020
Ole!
The Ingredients & Instructions:
Ingredients
- 3 tbsp. EXTRA-VIRGIN OLIVE OIL
- Juice of 1 LIME
- 2 tsp. CHILI POWDER
- 1 tsp. PAPRIKA
- 1/2 tsp. SALT
- 1/2 tsp. CUMIN
- 1/2 tsp. CAYENNE PEPPER
- 1 1/2 lb. COD (or other flaky white fish)
- 1 tbsp. BUTTER
- Freshly BLACK PEPPER
- 8 CORN TORTILLAS
- 1 AVOCADO, diced
- Lime wedges, for serving
- Sour cream, for serving
FOR THE CORN SLAW - 1/4 C. MAYONNAISE
- 1 LIME, (juiced)
- 2 TBSP. FRESHLY CILANTRO, (chopped)
- 1 TBSP. HONEY
- 2 C. PURPLE CABBAGE, (shredded)
- 1 C. CORN KERNELS
- 1 JALAPEÑO, MINCED
FOR THE CREMA SAUCE - 1/2 CUP SOUR CREAM
- 1/3 CUP MAYO
- 2 TBSP LIME JUICE
- 1 TSP GARLIC POWDER
- 1 TSP SRIRACHA SAUCE
Instructions
- In a large bowl, whisk together MAYONNAISE, LIME JUICE, CILANTRO, and HONEY. Stir in CABBAGE, CORN, and JALAPENO. Season with SALT and PEPPER. (SET ASIDE)
- Combine all Taco sauce ingredients in a medium bowl and whisk until well blended. (SET ASIDE)
- In a medium shallow bowl, whisk together OLIVE OIL, LIME JUICE, PAPRIKA, CHILI POWDER, CUMIN, and CAYENNE.
- Season COD, with SALT, and toss in marinade to coat. Let marinate 15 minutes.
- In a large nonstick skillet over medium-high, heat Butter.
- Remove COD from marinade and add flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
- Assemble tacos: Serve FISH over grilled TORTILLAS with CORN SLAW, AVOCADO, and CREMA.
ENJOY!
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