Vancouver Community College Instructor Dave Ryan shares his recipe for salmon tacos. Ryan will be preparing Organic Chinook Tacos at the Surrey Firefighters Ignite a Dream fundraiser.
Grilled Salmon
Ingredients
-Fillet of salmon – cut in finger size pieces (¾” x 4”)
-Marinade: soya sauce, Worcestershire sauce, salt and pepper
Method
Brush salmon pieces with equal parts soya sauce and Worcestershire sauce and season with salt and pepper. Marinate for 30 mins.
Mango Salsa
Ingredients
-¾ cup pineapple, diced fine
-1 mango, diced fine
-¼ bunch cilantro, chopped coarse
-¼ red pepper, diced fine
-1 green onion, chopped fine
-1 lime, juiced
-salt and pepper to taste
Method
Mix in all ingredients in a bowl gently. Use extra lime juice if mangoes are really sweet.
Garnish
Ingredients
-¼ white cabbage, shaved thin
-1 carrot, julienne
-Soft flour tortillas (6”)
Presentation
Grill fish or pan-fry until firm to the touch. Place in centre of soft shell tortilla with cabbage, carrot mix and a spoon of mango salsa.
Serve immediately.
Makes 12 to 16 Tacos
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