3 pounds Wild Alaska salmon, 4 to 6 oz. ea.
1 cup chili powder, prepared
16 Tablespoons olive oil
12 ounces red bell pepper, julienne
12 ounces green bell pepper, julienne
12 ounces red onion, julienne
12 ounces mushrooms, sliced
24 tortillas, corn or 8” flour, warm
16 ounces pico de gallo, prepared
16 ounces guacamole, prepared
8 cups black beans, hot
8 lime wedges
8 Tablespoons cilantro, chopped
Sprinkle 1 ½ tsp. of chili powder on each side of the Alaska salmon. Hold under refrigeration until needed.
One Serving: Place 1 portion of seasoned Alaska salmon on hot grill, grill 2-3 minutes, carefully turn, finish cooking. Add 2 Tbsp. olive oil to sauté pan, add 1 Tbsp. chili powder, heat. When pan is hot, add 1 ½ oz. each, red and green bell pepper, red onion and sliced mushrooms. Sauté 3-4 minutes until vegetables are al dente. Place vegetables on a serving plate and top with grilled fish. Surround with ramekins filled with 2 oz. each guacamole and pico de gallo, and 3 oz. of black beans. Add 3 tortillas and garnish the plate with a lime wedge and sprinkle with 1 Tbsp. chopped cilantro. Serve.
Swapped meats: beef, chicken or pork