This Asian/Mexican fusion dish is ready in minutes! If the salmon begins to stick, add 2-3 T of water and continue cooking through.
(serves 4)
1 lb. salmon fillet, skin removed, cut into 1" cubes
2 T. hoisin sauce
1 T. EVOO
Shredded iceberg* lettuce
8 corn tortillas (6"), warmed
1&1/2 t. black sesame seeds
Mango salsa, optional
Toss the salmon with the hoisin sauce. In a large nonstick skillet, heat oil over med.-high heat. Cook salmon until it begins to flake easily with a fork 3-5 min., turning gently to brown all sides. Serve salmon and lettuce in the tortillas; sprinkle with sesame seeds. If desired, top with salsa.
"God gives us the right perspective."
Love,
Chef Deb
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