Servings: 4
Ingredients
- 1 orange, halved
- 1 lime, halved
- 15 ml maple syrup
- 3 ml ground coriander
- 5 ml ancho powder
- 4 80 gram pieces of salmon
- 75 ml HIll Street lager
- 30 ml red wine vinegar
- 3 ml sugar
- 1/2 red onion, thinly sliced
- 250 ml fresh cilantro leaf
- 80 ml sour cream, or Mexican crema
- 5 ml vegetable oil
- kosher salt to taste
- 12 warm tortillas (we recommend corn versus flour)
- 1 avocado, thinly sliced
- 1 cedar plank, soaked in water overnight
Instructions
- Combined half of the orange and half of the lime juice, maple syrup and the beer into a large bowl.
- Add the ground coriander and ancho pepper powder.
- Add the salmon to the marination and let them stand at room temperature for 15 minutes.
- In a small pot combined the remaining juices of lime and orange, with sugar, apple cider vinegar, and 2 tablespoons of water.
- Bring it to a simmer and let it simmer for ½ minute, add the sliced onions and let it rest a room temperature, tossing occasionally.
- Heat the barbecue until it reaches 380 degrees F. Add the salmon previously from the marination and cook over the cedar plank for 15 minutes.
- Remove salmon from the barbecue and sprinkled with salt
- Allow the salmon to rest for two minutes prior to flake with a fork.
- Warm the tortilla and start to assemble the tacos with the flaked pieces of salmon, pickled onions, sliced avocado, drizzle with sour cream and top fresh coriander leaf.
- Buon Appetito!
Notes
Chef Notes: This dish is based on creating a wonderful and fresh quick and easy recipe to enjoy at home with family and friends.
Juice Pairing: Strawberry Cha-Cha Juice
Wine Pairing: Hill Street lager non-alcoholic beer
Equipment:
Le Creuset Iron Skillet
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