Did someone say Salmon Posole??
Thats right! We've put our Wild spin on this traditional, Mexican dish and boy is it delicious! If you saw us at the Vines & Pines wine festival or have been to our Willbros food truck you may have tried this wonderful recipe, but regardless you should definitely try it now! This recipe is super simple and sure to please. It makes quite a bit, perfect for potlucks, family dinners, and leftovers!
1 Whole Willbros Wild Salmon Filet
108oz Can White Hominy
14oz Mild Red Chile Frozen (or Hot if you like it spicy!)
1/8 Cup White Vinegar
The juice of 1 Lime
1. Thaw Salmon Filet and Red Chile: Place filet in the refrigerator and allow to thaw for most of the day, or place in a sink of Cold water until thawed. Set Red Chile container in warm-hot water until thawed.
2. Preheat oven to 425: Place thawed filet on a baking sheet and dress with your favorite seasonings. For this recipe we usually do a touch of olive oil, salt, pepper, and garlic salt. Place Salmon in the oven and cook for about 12-15 minutes or until completely cooked through the center (should have turned a pale pink).
3. Combine ingredients: In a large soup pot add the can of Hominy, Red Chile, and 2 Red Chile containers full of water (or 28oz). Simmer on medium heat and add the Vinegar, Lime juice, and spices. Season to your own taste buds, but we use about 1-2 tbsp dried oregano, 1/2 tbsp cumin, 1/2 tbsp garlic, and 1/2 tbsp pepper. Once the Salmon is fully baked, break up into small chunks with a fork (being sure to separate the skin) and add to the pot.
4. Garnish and enjoy!: Serve warm topped with shredded cheese, chopped onion, and lots of fresh lime juice!
We are in love with this easy Salmon Taco recipe! We've been serving them up at our Willbros food truck in Ruidoso, NM and everyone is WILD about them (pun intended). We love tacos because you can throw just about anything in a warm corn tortilla with our wild sockeye and its going to be delicious. Plus its a fun and different way to prepare your wild salmon and we love being creative with our favorite fish! Give them a try!
You can prepare your salmon just about any way, but we like to thinly slice the thawed filet or portion into about 1/2 inch thick strips. Now you've got a tough decision to make, grilled or deep fried? Or both!
Our fan favorite is deep fried in our super simple batter. All you need is Krusteaz pancake mix and Sprite or 7-Up! Roughly gauge the amount of batter you will need for the number of tacos you'll be making, about 2 cups of Krusteaz is usually good. Slowly add the soda while blending with a fork until the batter reaches the perfect consistency, runny enough to dip the salmon, but thick enough to coat it well. Dip the salmon strips and fry until golden brown in a deep fryer or a pot of hot oil, about 3-4 minutes. Be sure to be safe when frying! Or if you prefer grilled, just place the salmon strips in a hot, greased pan or on the grill and flip until both sides are a pale pink.
This next part is a work of art, assembling the perfect taco. We use corn tortillas and always warm them in a skillet or on the grill first. Start with your prepared salmon and then finish with your favorite toppings! Some of our favorites are shredded cabbage, goat cheese, avocado, tomatos, and lots of fresh lime juice! Other good fillers are black beans, roasted corn, sautéed veggies, salsa, fresh cilantro, green chile, and onion. Whatever your style they are sure to be delicious!
If you live in the Ruidoso area come on by the Winter Park and try our signature Wild Tacos!