Chef Boy I Be Illinois Salmon Tacos Recipes

SALMON TACOS

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.

SALMON TACOS

Steps:

• For the salmon: Preheat the oven to 350 degrees F. In a small bowl, combine the chili powder, salt, brown sugar, cumin, pepper, coriander and cayenne.
• Sprinkle the salmon fillet with a generously with the spice mix and rest the fish for 1 hour.
• Roast the salmon in the oven until fully cooked, 15 to 20 minutes. Remove the salmon from the oven and cool slightly. Flake the salmon into medium chunks and season with salt and pepper.
• For the slaw: In a bowl, combine the vinegar, oil, soy sauce, sugar and lime juice, and whisk until the sugar dissolves.
• Add the cabbage, carrots and scallions, and mix well to coat all of the slaw with the dressing. Refrigerate the slaw for at least 1 hour before using.
• For plating: Heat a cast-iron griddle over high heat until the griddle begins to smoke. Warm the tortillas on the griddle without any oil, just until they are pliable.
• Heat the oil on the griddle and add the flaked salmon to bring back up to temperature if the salmon has cooled. (If the salmon is hot out of the oven skip this step.)
• Place about 3 ounces of flaked salmon in the center of each tortilla and top with 2 ounces of slaw. Plate 2 tacos with a lime wedge for each serving.

CHEF-BOY-I-BE ILLINOIS' SMOKED SALMON SALAD

Steps:

• Whisk first 7 ingredients together to make your salad dressing.
• Toss remaining ingredients (except salad greens) in dressing.
• Serve over 3 cups of salad greens.

CHEF-BOY-I-BE ILLINOIS' SALMON TACOS

Steps:

• Rub salmon with salt and 2 teaspoons of ancho chili powder. Cook (grill, oven, George Foreman, pan) salmon until it easily flakes. Allow to cool until can handle then flake.
• Meanwhile, combine sour cream, lime juice, 1 tablespoon ancho chili powder, ground cumin, cilantro, salt and pepper in serving bowl.
• Add the flaked salmon, cabbage, and onion. Combine well and refrigerate for 30-45 minutes to allow cabbage to macerate. This does not keep well (unfortunately the cabbage continue to wilt, and it's better if still a little crispy), so don't allow it to sit too long.
• Serve with your choice of tacos or tortillas, and sides of condiments to include salsa, sour cream, avocado, green onion, etc.