Sunday, February 28, 2010

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


  • 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


  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

  • 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


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.

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