Salmon con Chilaquiles

Spicy Grilled Wild-caught Salmon on a bed of Chilaquiles

Instead of serving spanish rice with your meal be bold and serve your Spicy Grilled Wild-Caught Salmon on a bed of Chilaquiles. Chilaquiles are made from corn tortillas which have been cut into triangles and gently fried in Virgin Olive Oil. The fried corn tortillas are "like" a tortilla chip, but will not be as crispy and are not salted. Once you have gently fried the tortillas add several tablespoons of chile colorado sauce in the frying pan (use a cast iron skillet) and toss the chips to coat them with sauce.  Turn skillet off and place lid on skillet. You can find my recipe for Chile Colorado Sauce under the January recipes. 

Spicy Grilled Wild-Caught Salmon

Spicy Wild Salmon with fresh lemon thyme

Seasoning's:

• Montreal Steak 
• Garlic Powder
• Ground Cayenne
• Cracked Red Pepper
• Lemon Thyme 

Garnish with:

• Fresh Lemon Thyme
• Red Cabbage
• Freshly squeezed lemon juice

Salmon Grilling Instructions:

Heat skillet and add olive oil.
Place seasoned salmon meat side down in the skillet.  
Salmon is ready to be turned over once 1/4 of the meat is grilled.  
Finish grilling Salmon on skin side.

Toss salad with lemon juice dressing

Include with your meal a colorful side salad made with organic baby spinach, diced tomatoes, sliced cucumber, shredded green and red cabbage, and sliced Peperoncini peppers.  Season with cracked black pepper, salt and freshly squeezed lemon juice.

Note:

When I make Chile Colorado Sauce I will make a large batch, use what I need and will freeze the rest in meal servings sizes for future use.

I hope you enjoy this recipe, it is one on my husbands favorite.  You can follow me at 
https://www.facebook.com/LaMexicanitaKitchen?ref=hl