Carolyn Pollacks Grilled Salmon Burritos With Goat Cheese Food

GRILLED SALMON TACOS

Steps:

• Preheat a grill for cooking at medium-high heat.
• Whisk together the extra-virgin olive oil, lime juice, cumin, garlic powder and salt in a small mixing bowl. Brush the marinade on both sides of the salmon fillets. Place in a basket flipper or fish basket.
• Place the sliced peppers and red onion in a grilling tray. Brush with olive oil and sprinkle with a pinch of salt. Place the basket tray on the hot grill and cook, stirring occasionally, until you get good grill marks all over and the veggies have softened, anywhere from 15 to 20 minutes. Meanwhile, place the basket flipper on the grill; grill the salmon until nicely browned on both sides and opaque in the middle, 4 minutes per side. Remove the salmon from the grill and transfer to a plate. Flake gently.
• Place the tortillas on the grill for a few seconds per side, letting them char and bubble up.
• Stuff each tortilla with a mix of peppers, onion and flaked salmon. Top with crumbled queso fresco, cubed avocado, cilantro and a final spritz of lime juice! Dive in.

SMOKED SALMON SANDWICH WITH GOAT CHEESE

Steps:

• In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
• Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.

CAROLYN POLLACK'S GRILLED SALMON BURRITOS WITH GOAT CHEESE

Steps:

• To prepare the salsa, gently toss together all the ingredients in a large bowl until thoroughly mixed. This salsa may be prepared up to 1 hour before serving.
• To prepare the burrito, combine the thyme, basil, parsley, and goat cheese in a small mixing bowl. Using a rubber spatula, fold and stir together until well mixed. Cover and refrigerate until ready to assemble the burrito.
• To prepare the salmon, light a charcoal or gas grill. Check the salmon fillets for pinbones by running your fingertips along the flesh side of the fillet. Remove any bones with tweezers. In a small bowl stir together the chile powder and olive oil. Rub each fillet on all sides with the oil mixture.
• Grill the salmon, turning once, 2 to 3 minutes on each side, depending upon the thickness of the fillets, and your preferred degree of doneness.
• While the fillets are cooking, heat the beans in a saucepan over medium-low heat, stirring frequently to prevent scorching.
• Warm the tortillas by placing them, one at a time, in a dry cast-iron skillet over high heat. Turning them once, heat for about 15 seconds on each side. Do not heat them too long or they will lose their pliability. Keep the tortillas warm by wrapping them in a dry cloth.
• To assemble each burrito, place a tortilla on a warmed serving plate. Using a rubber spatula, spread 2 tablespoons of the seasoned goat cheese onto the tortilla. Place 1/4 cup of the beans in the center of each tortilla and top with a salmon fillet. Roll up the tortilla and place on a serving plate, fold side down. Top each burrito with the salsa, dividing it evenly among the servings. Serve Immediately.

GRILLED SALMON TACOS WITH AVOCADO SALSA

Steps:

• Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
• While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
• Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.

BURRITOS WITH SQUASH AND GOAT CHEESE

Steps:

• In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
• Add squash, and cook, stirring occasionally, until mixture is slightly thickened, 2 to 3 minutes. Stir in beans and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
• Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spoon goat cheese, then salsa in a line down center of each tortilla.
• Spoon bean mixture on top of salsa. Fold side of tortilla closest to you over filling, then fold right and left sides in toward center; tightly roll up burrito. Cut burritos in half, and serve with more salsa.

GRILLED WILD ALASKAN POLLOCK WITH BBQ SAUCE AND PICKLED SLAW

Steps:

• (For best results prepare using frozen fillets)
• In a large bowl, toss together coleslaw mix, sliced onion, pickles and pickle juice. Season with salt and pepper.
• Preheat grill to medium-high and oil the cooking grates.
• Spray fillets with cooking spray and season with salt, pepper and cumin.
• Grill Alaskan Pollock Fillets for 5 minutes. Turn and brush with BBQ sauce; cook 2 minutes. Turn and brush again, cook another minute.
• Serve with slaw mixture, sprinkled with crispy fried onions and jalapenos.