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Border Grill Grilled Alaska Salmon Tacos with Corn Relish

Border Grill Grilled Alaska Salmon Tacos with Corn Relish
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Servings
4
Cook Time
10 min
Servings
4
Cook Time
10 min
Border Grill Grilled Alaska Salmon Tacos with Corn Relish
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
10 min
Servings
4
Cook Time
10 min
Instructions
  1. Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Drizzle Alaska Salmon with olive oil, season with
  2. salt and pepper, and cook until nearly opaque throughout, about 2 to 5 minutes per side, depending on the thickness. Remove the fish from
  3. the grill or pan, let cool slightly, and then pull apart into large flakes.
  4. To assemble tacos: Place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous
  5. spoonful of Corn Relish with plenty of vinaigrette, a couple slices of avocado, and a dollop of crema or sour cream.
  6. * To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per
  7. side. Wrap in towel to keep warm.
  8. Corn Relish
  9. Makes about 5 cups
  10. 3/4 cup extra virgin olive oil
  11. 4 cups fresh corn kernels (about 5 ears)
  12. 1 teaspoon salt
  13. 3/4 teaspoon freshly ground black pepper
  14. 1 large red bell pepper, cored, seeded, and cut into 1/4-inch dice
  15. 4 poblano chiles, roasted, peeled, seeded*, and cut into 1/4-inch dice
  16. 4 scallions, white and light green parts, thinly sliced on the diagonal
  17. 1/2 cup red wine vinegar
  18. Heat 1/2 cup of the olive oil in a large skillet over medium heat. Saut the corn with the salt and pepper, about 5 minutes. Transfer to a
  19. large mixing bowl and set aside to cool.
  20. Add diced peppers to the sauted corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil. Mix well and let sit 20
  21. to 30 minutes to blend the flavors. Serve at room temperature.
  22. * Fresh chiles can be roasted over a barbeque, gas stovetop flame, or on a tray under the broiler. Keep turning so the skin is evenly
  23. charred, without burning and drying out the flesh. Transfer charred chiles to a plastic bag, tie the top closed, and let steam about 10 to
  24. 15 minutes. The best way to peel is just to pull off the charred skin by hand and then dip the chiles briefly in water to remove any
  25. blackened bits. Do not peel the chiles under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds,
  26. and veins.
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