Ancho Chili Encrusted Salmon Lettuce Tacos
Total time: 30 min
Recipe by: Rebeca Itzkowich
Our annual member recipe contest is an exciting occasion here at Sitka Salmon Shares. It gives our loyal members a chance to let their culinary talents shine while sharing their own recipes with our community of seafood lovers and conscious consumers. We reward the member that provides the very best entry with a trip to Sitka, Alaska. Enjoy this recipe from member Rebeca Itzkowich, and as always, stay wild.
- For the salmon:
- 1½ lb sockeye salmon
- 3 ancho chili peppers, without seeds and veins
- ½ cup of raw peanuts
- ¼ cup sesame seeds
- ¼ of large yellow onion
- 1 tablespoon of olive oil
- 2 tablespoons of fresh orange juice
- juice of one lemon
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- ½ cube of vegetable bouillon
- 2 cedar planks
- For serving:
- 12 large iceberg lettuce leaves for the tacos
- ½ small pineapple, cut into very small squares
- ½ large red onion, minced
- green scallions, minced
- cilantro leaves, minced
Prepare Cedar Planks
Soak the cedar planks in water at least two hours before grilling.
In cast iron frying pan, brown the onion, chili peppers, peanuts and sesame seeds over a slow flame stirring constantly. Peppers will become soft and pliable and the ingredients will release a wonderful aroma. Make sure they do not burn.
Place the browned ingredients in a food processor with the olive oil, orange and lemon juices, bouillon, salt and pepper. Make sure everything is well incorporated.
Heat the grill to medium. Charcoal or gas will work well. Place the salmon filet skin side down single layer on the cedar plank and rub the mixture all over the salmon to seal it.
Grill for 12 to 15 minutes. Start checking the salmon for doneness after about 12 minutes. The salmon is done when it is uniformly pink in the center.
Plate & Serve
When the salmon is done assemble the tacos: on the iceberg lettuce leaves put some of the salmon and then sprinkle a bit of pineapple, cilantro, red onion, chives.