Mesquite Marinated Salmon Tacos Recipes

Steps:

• In a small bowl, mix the first eight ingredients. Add wood chips to grill according to manufacturer's directions. , Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat 7 minutes. Spoon mayonnaise mixture over salmon. Grill, covered, 7-10 minutes longer or until fish just begins to flake easily with a fork.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Microwave butter in a small microwave-safe bowl until melted, 20 to 30 seconds. Whisk in lemon juice. Add Cajun seasoning.
• Place salmon fillets in a shallow baking dish. Drizzle butter mixture over salmon.
• Bake salmon in the preheated oven until cooked through, about 20 minutes. Flake into smaller pieces with a fork.
• Mix corn, black beans, tomato, red onion, and cilantro in a bowl to make salsa.
• Arrange corn tortillas on a baking sheet.
• Warm tortillas in the preheated oven for about 5 minutes.
• Divide salmon, salsa, and Cheddar cheese among warm tortillas. Wrap up and serve with sour cream and guacamole.

Steps:

• Combine chopped cilantro, wine, soy sauce and lemon juice in a small bowl.
• Whisk in oil a little at a time.
• Place fish in a nonaluminum pan.
• Pour marinade over; refrigerate salmon 4 hours or overnight, turning occasionally.
• Remove fish from marinade and place on rack 30 minutes to dry.
• Pour marinade into smoker's water bath.
• Spread mesquite chips on rack of gas or electric smoker.
• Add onion and bay leaves to water bath and fill with water.
• Fill fish cavity with 1 cup cilantro leaves and stems.
• Oil smoker rack and set fish on rack.
• Cover smoker;set heat on high.
• Smoke salmon until fish is just opaque, about 1 hour.
• Cool 15 minutes.
• Discard skin and grey meat from fish.
• Set fish on platter;surround with cilantro and lemon slices.
• Serve at room temperature with Cilantro Sauce (Recipe #232006).
• To smoke fish in a covered barbeque, prepare medium-low coals in barbeque grill. Push coals to sides.Place marinade,onion and bay leaves in 7x11-inch disposable aluminum pan. Place in center of coals and fill with water. Spread mesquite chips over coals. Oil grill rack. Set fish on rack, cover and smoke,turning once and cooking until opaque, about 1 1/2 hours.

Steps:

• Cut salmon into bite-sized cubes and place in a glass or ceramic bowl. Cover with mesquite marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 to 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat taco shells in the preheated oven for 3 minutes.
• Meanwhile, heat oil in a large frying pan. Add onion and saute until soft, 2 to 3 minutes. Add salmon and cook until no longer pink, 3 to 5 minutes.
• Fill taco shells with salmon and top with cheese, olives, salsa, and sprouts.