![\"\"](\"http:\/\/foodiddy.com\/wp-content\/uploads\/2010\/09\/salmondsc02270.jpg\" "\\"salmon")
<\/p>\n
Ingredients:<\/strong><\/p>\n 1 Pound Salmon Fillet \u00a0– Make sure the bones have been removed – she realized the butcher hadn’t removed all of them and struggled to pull them out before serving. Instructions:<\/strong> Marinate salmon using the following marinade recipe – It smelled fabulous! She passed a bowl of the marinade around to all of the tables.<\/p>\n Salmon Marinade: Instructions:<\/strong> Grill salmon on the BBQ or in a frying pan. When cooked – divide into 4 portions. Place in tortillas and serve with lettuce, tomatoes and cucumber dilled cream sauce.<\/p>\n Cucumber Dilled Cream Sauce:<\/strong> Sauce Instructions:<\/strong> The tacos tasted great! I’m looking forward to seeing the difference between the pan method vs. grilling. The assistants got a little heavy-handed on the sauce, I’d go lighter next time to get more of the salmon flavor.<\/span><\/strong><\/p>\n I saved the best for last. Tomorrow I will be posting the last in my Summer Taco and Salsa Party series. Summer Taco and Salsa Party \u00a0Cooking Class Part III… I’ve said it before – I have a fear of cooking fish and I hope to overcome that through this blog. People always tell me how easy it is, especially to grill or cook in foil pouches. I really am going to attempt to cook fish … <\/p>\n
\nShredded Lettuce
\nTomatoes or Pico de Gallo
\nCilantro for garnish (Optional)
\nCucumber Dill Cream (Recipe below)
\nFlour Tortillas<\/p>\n
\nPrep salmon into 1-3 pieces depending on size\/shape.<\/p>\n
\n1 Cup Italian Dressing – any brand will do.
\n1\/4 Cup White Wine
\n3 Tablespoons Tequilla – she said “optional”\u00a0 – the one we used had it in there.
\n3 Tablespoons Chopped Fresh Dill – she made a point to say, use fresh, not dried. <\/span><\/strong><\/p>\n
\nMix all ingredients, place salmon and marinade in a ziploc\u00a0bag and marinate for 1-2 hours in the fridge.<\/span><\/strong><\/p>\n
\n1\/2 Cup Sour Cream
\n1\/4 Cup Mayonnaise
\n1 Cup Cucumber – peeled, seeded and diced – She likes to stripe peel and slice in 1\/2 before dicing.
\n1\/2 Teaspoon Garlic – Chopped
\n3 Tablespoons Onion – Minced – Sweet onion works best.
\nJuice of 1\/2 Lemon
\n1 Teaspoon Dijon Mustard
\nSplash of Tabasco
\n2 Tablespoons Fresh Chopped Dill
\nSalt and Pepper to taste<\/span><\/strong><\/p>\n
\nDice cucumber into small cubes and place on a plate – sprinkle with a little salt to extract moisture and bitterness. After the cucumbers have sat for 15 minutes, mix all ingredients together in a medium-sized bowl. Adjust seasoning with salt and pepper as needed –\u00a0refrigerate\u00a0for an hour before serving. \u00a0She mentioned that she also uses this as a veggie dip in her catering business – she adds a few shakes of wing sauce to it when using as a dip.<\/span><\/strong><\/p>\n
\n![\"\"](\"http:\/\/foodiddy.com\/wp-content\/uploads\/2010\/09\/foo1127.jpg\" "\\"Foo\\"")
<\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"