Wild salmon is among the healthiest types of fish to eat. It has a delicious, hearty flavor and pleasing flaky texture that works wonderfully when wrapped up in a tortilla. I like to serve these tacos with Black Bean Salsa.
1 pound wild-caught salmon, skin removed and cut into 4 fillets
1 teaspoon salt
½ teaspoon black pepper, ground
¾ teaspoon chipotle seasoning
1 tablespoon olive oil
½ lemon, juiced (approximately 1 tablespoon juice)
Corn or Flour Tortillas
Combine salt, pepper, and chipotle in a mixing bowl. Coat one side of each salmon fillet.
In a cast-iron skillet or frying pan, heat the olive oil until hot but not smoking. Cook each fillet, spice side up, for 3 minutes or until it is brown on the underside. Turn over with a spatula and cook another 3 to 4 minutes until brown. Turn over again. Top with leftover spice mix. The topside should be nicely browned in appearance. Drizzle the lemon juice over the fillets, an even amount for each. Remove from heat and serve with your favorite tortillas and salsa.
Makes 4 tacos.
Wild game birds have been a part of the Southwest Indian diet for centuries. Â Quail motifs can be found on pottery in both ancient and contemporary works. Animals were never hunted for sport and only what was needed, was killed. Â This respect for the natural balance of things is a basic Native American creed.
Today game is hunted with the same spirit among most Native Americans. This contemporary recipe for quail is served glazed with a red chile honey which can be served individually as an appetizer or as a main course.
Red Chile Honey Glaze:
4 Dried Red New MexicoÂ Chiles, stemmed, seeded, and broken into small pieces
Wash each quail under cold running water. Â Cut the wings of each quail at their joints and set aside.
In a medium-size mixing bowl, combine together the ingredients for the marinade. Â Add the quail, making sure each quail is thoroughly coated. Â Cover and place in the refrigerator, and let marinade overnight.
For the glaze, in a small saucepan heat together the dried red chiles and water over high heat. Â Bring to a boil and boil for 3 minutes, then remove from the heat. Â Let stand 10 minutes, place the mixture into a blender, and add the honey and blend for 1 minute.
Pour through a fine sieve, to remove the chile skins, and then discard them. Â Set aside.
Heat a grill or cast iron grill pan over medium-high heat until hot but not smoking, then place on the marinated quail. Â Grill for approximately 5 minutes, turn over and grill another 5 minutes, then remove from the heat.
Brush the glaze onto both sides of each grilled quail. Â Reserve the remaining glaze for serving. Â Place the quail topside up in a shallow roasting pan and then place them in the oven at 350 degrees. Cook until done, approximately 15 to 20 minutes or until done.
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