Grilled Teriyaki Salmon Tacos With Pacific Pineapple Salsa Recipes

GRILLED TERIYAKI SALMON

Steps:

• In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 15 minutes. Cover and refrigerate remaining marinade., Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over lettuce salad.

GRILLED SALMON TACOS WITH AVOCADO SALSA

Steps:

• Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
• While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
• Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.

GRILLED TERIYAKI SALMON TACOS WITH PACIFIC PINEAPPLE SALSA

Steps:

• Prepare the grill for direct grilling at 450 to 500 degrees (medium to high heat). For a charcoal fire, the coals should be glowing red and partially ashed over. Combine the first 7 ingredients in a medium bowl and whisk together until thoroughly combined. Squeeze the lemon over the flesh-side of the salmon and lightly brush with olive oil. Pierce toothpicks through the sides of the onion slice to hold the rings together while grilling. Place the salmon on the grill, skin-side up over direct heat. Add the pineapple and onion slices also over direct heat. Cook roughly 4 minutes. The salmon should tell you when it is time to turn-the flesh will slightly lift away from the grill along the belly-edge of the fillet. At this time you can flip the salmon without it sticking. Turn over the salmon, the onion and the pineapple. Spoon a generous amount of teriyaki glaze over the top (flesh side) of the salmon and close the grill hood. Cook 4 minutes more. Spoon more glaze onto the salmon and close the hood again. Cook the salmon to medium temperature, about 4 minutes more. Remove the salmon from the grill, leaving the skin behind by slipping the spatula between the skin and the flesh. Remove the pineapple and onion slices from the grill. (NOTE: Crispy grilled salmon skin is a real treat for those who like it. To finish off the skins at this point, peel them from the grill using tongs and a spatula and turn them over so the scale-side is up. Grill 1 or 2 minutes more, then remove and cut into triangles to serve as a garnish.) Slice the pineapple rings into very small segments. Chop the red onion. Combine the pineapple, onion, daikon radish, serrano chile, fresno chile and bok choy to create the salsa. Flake off pieces of the salmon and place into a tortilla. Use a slotted spoon to add a spoonful of salsa. Add a little dab of leftover teriyaki glaze to complete each taco if desired.