Ancho-Rubbed King Salmon Tacos
So, I recently "liked' Border Grill on Facebook. I know, lame way of starting out a blog post right? But I think there was something serendipitous about it. First off, I LOVE BORDER GRILL. It's one of those places that has been there forever, and at first thought you're kind of all, "I don't know - California, Mexican, probably just standard." But alas, this is not the case. Mind blowing! Mary Sue Milliken and Susan Feniger, the original Food Network chefs, Too Hot Tamales, know their business when it comes to Mexican food, let alone all food in general. Border Grill's EVERYTHING, especially their vegetable plate entree - I know right? It's literally a plate of sweet creamed corn, green chick peas, braised fennel, quinoa salad, sautéed mushrooms, black beans, and seasonal farmers market vegetables. I don't know what magic they sprinkle on it, but it's one of the best dishes, and so simple! THEN Susan Feniger decides to open STREET - a restaurant whose menu consists literally of all amazing street foods from all over the world. This is the first place I ever had Kaya Toast - a Malaysian snack made of toast with a coconut jam that you dip into a fried egg with dark soy sauce. Sounds crazy, but really it's just crazy delicious.
Spice-Rubbed Alaskan King Salmon Tacos with Spicy, Sweet Pea Salsa Verde
|They start like this, then I got too distracted to take a picture of what they look like later. Whoops!|
|Spread a layer of the salsa verde...|
|Toss on some purple cabbage...|
|Add some Greek yogurt...|
|Toss on some cilantro leaves and a squeeze of fresh lime juice and VOILA! Enjoy.|