I’ve made this recipe two times, once when I was in Florida for my brothers and again for my husband in Michigan. My goal was to make a great meal for my brothers while I was in Florida. They love Mexican food, so I decided to make Salmon Fajitas and Steak Fajitas. Truth is that they turned out so good that I felt guilty that my husband was not there to enjoy the great food so I had to make them again for him when I got back to Michigan a few days later. Plus after making all the food in Florida, it was gobbled up so quickly that I didn’t have time to take pictures of the final dishes so I needed to make them again. In Florida the Salmon and Steak were grilled on a gas grill and were delicious. In Michigan with all the snow on the ground I had to use my indoor stove top grill for the steak and grill pan for the salmon. They were delicious using both methods of cooking them.
This marinate recipe can be used for Salmon Tacos and Fajitas and also makes a great steak marinate for steak fajitas or tacos. The inspiration for this recipe came from Ree Drummond’s recipe at The Pioneer Woman. I changed a few things from the original recipe. Instead of Worcestershire sauce I used soy sauce. Soy sauce is something I always have around and I like the flavor better then Worcestershire. I didn’t use red pepper flake but used ground red pepper. This marinate is so delicious with the olive oil, soy sauce, garlic, lime juice, cumin and red pepper and a little sugar. You won’t be disappointed.
This picture is of the salmon from the grill pan on top of the stove. It turned out beautiful. I really love my grill pan and use it all the time for fish and steaks. I added a little olive oil to the pan before placing the fish inside. I first cooked the salmon on the top side that you are seeing and then turned it over and grilled on the side with the skin. We like our salmon a little pink but I also like it more well done. You can serve this as a main course with rice or potatoes or salad and in Florida I served it with Chorizo Enchilada Stuffed Peppers
Lightly grill or lightly fry corn or flour tortillas in a skillet on top of the stove until lightly browned.
THIS IS A HEALTHY AND LIGHT PINEAPPLE SALSA WITH PINEAPPLE CHUCKS, ROASTED RED PEPPERS, TOMATOES, ONIONS, CILANTRO, LIME JUICE AND CUMIN. THE RECIPE IS FROM PUBLIX A POPULAR GROCERY STORE IN FLORIDA. RECIPE FOR PINEAPPLE SALSA – 2 CUPS, CHOPPED PINEAPPLE, 1 TOMATO CHOPPED, 1 16 OZ. JAR ROASTED RED PEPPERS CHOPPED, 2 CLOVES GARLIC CHOPPED, 1/2 CUP CHOPPED CILANTRO, JUICE OF 1 LIME, 1 TEASPOON CUMIN, SALT AND PEPPER TO TASTE. MIX AND USE IMMEDIATELY OR LET SIT FOR A FEW HOURS.
THIS IS A REGULAR BROCCOLI COLESLAW MIX THAT YOU CAN GET AT THE GROCERY STORE AND IT IS LIGHT AND DELICIOUS WITH LIME JUICE, CILANTRO AND SALT, PEPPER, AND CUMIN. RECIPE FOR BROCCOLI COLESLAW MIX: 3 CUPS BROCCOLI COLESLAW MIX FROM GROCERY STORE, 1/2 CUP CILANTRO, JUICE OF 1 LIME, 1/2 TEASPOON SUGAR, SALT AND PEPPER TO TASTE.
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This was absolutely excellent! I used fresh caught coho and steelhead and followed the marinade to the T. Marinated for 4 hours and definitely would have liked to marinade longer. I made a pineapple/mango/habanero salsa with black beans and a lime-cilantro rice with warmed flour tortillas. My dinner party couldn’t get enough and one guest said he wanted to lick his plate! Will definitely be making these again! Thank you!
Thank you for trying it. It’s a favorite around here!