Salmon Tacos with Creamy Tomatillo dressing

I've noticed a theme in my cooking lately... Mexican! I feel like sometimes I get stuck and obsessed with a particular cuisine, and it takes a while to get out. But hey, if I'm going to be stuck, it might as well be Mexican. As I've mentioned before, I frequent Cafe Rio. I love their salmon tacos, so of course recreating them was the right thing to do. I don't know exactly how they flavor their salmon, so I just use a favorite and very simple marinade for mine.

You can put whatever you'd like on yours, but here's how I assemble mine:

tortillas (small taco-size)
Salmon (recipe follows)
Creamy Tomatillo dressing (recipe follows)
pico de gallo
fresh cilantro


Salmon

Ingredients

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil
  

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Creamy Tomatillo Dressing

Ingredients

• 3 fresh tomatillos, peeled, cored, and cut into quarters
  
• 1 pkg Ranch buttermilk dressing ( I like to use a fiesta Ranch packet)
  
• 3/4 Cup Mayo
  
• 3/4 Cup buttermilk
  
• 1 Cup fresh cilantro
  
• 2 cloves garlic
  
• 1/4 tsp. crushed cayenne pepper
  

Directions

Put all of the above ingredients in a blender or food processor. Refrigerate at least 1 hour before serving. Should last in fridge for about 10 days.