Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.
Or, if you are looking for something new to create out of a blend you already have, try searching for the product, and the link to the recipes will be listed right there. Want to see more? Follow us on social media where we and our customers post regularly!
1 to 1 1/2 Lbs Salmon Filet
1/4 Cup Olive Oil
1/2 Cup Freshly Squeezed Lime juice
Lime zest from Juiced Limes
1/4 Brown Sugar
1/4 Cup Tequila + 2 Tbsp
2 Tbsp Taco Tuesday + 1 Tsp
1/4 Cup Freshly Squeezed Orange Juice
1/2 Cup Cilantro, Chopped
1/4 Canola Oil
2 Heads of Romaine Lettuce, Chopped
3/4 Cup Tomatoes, Chopped
1 Can of Black Beans, Drained and Rinsed
1 Cup Frozen Roasted Corn, Thawed
1 Lg Avocado, Sliced/Cubed
1 Lg English Cucumber, Cut into Bite Size Pieces
1/2 Cup Queso Fresco
3 Corn Tortillas, Sliced into Ribbons
To begin let us marinate the salmon.
Place salmon in a large ziploc bag. In a small bowl combine 1/4 cup olive oil, 1/4 cup lime juice with zest, 1/4 cup tequila, 1/4 cup brown sugar and 1 tbsp Taco Tuesday.
Mix well until sugar dissolves and pour into ziploc bag over salmon. Now you need to marinate this in fridge for 2-6 hours.
Preheat oven to 425º.
While oven is preheating let us make the Tequila Lime Dressing. In a small bowl or dressing shaker mix together 1/4 cup orange juice, remaining lime juice and tequila, honey, cilantro, canola oil and 1 tsp Taco Tuesday. Stir together and set aside until ready to use.
Spray a sheet pan with cooking spray and place the salmon skin side down (I cut my filet into 3 pieces). Bake for approx. 20 minutes. If you notice the salmon oozing a white substance turn the heat down to 375º, this happens when you cook it at too high of a temperature (all ovens are different). Fish is done when it flakes easily or registers 145º. If you know you have a sushi grade salmon you can certainly eat it at less than that.
On another sheet pan let's make the corn tortilla strips. Toss the sliced tortillas with cooking spray and 1 Tsp Taco Tuesday. Cook in the oven with the fish until they are nice and crunchy. Remove from oven and let cool.
While fish is cooking let's make the salad component. In a large bowl add lettuce, beans, cucumber, corn, tomatoes, avocado, cilantro and queso fresco. Right before you are ready to serve, toss this mixture with the dressing gently.
To serve place salad on plate, place salmon on top of salad and add some tortilla crunches on top.
Hope you enjoy as much as we did!