Take one gorgeous late-summer day (with much lower humidity thank you very much) and add to it dozens of strapping young men in their new football uniforms, and you have a picture-perfect combo. Today was "photo day" for the football team -- they're looking really tough, above, and a little more relaxed below. I was fortunate enough to be able to pop out of work for an hour to take a few photos for facebooking and blogging. . . and ultimately scrapbooking. Hear me loud and clear, I am not a scrapbooker. I find even the rows and rows of scrap-b supplies in stores to be annoying. But I've decided to create a simple scrapbook for Chip's senior year of high school, so I'm already starting to collect stuff to put in it. (This is primarily fueled by guilt for not creating some sort of memory book tracking his entire high school career.) Oh well.
After such an exhausting afternoon, Barista and I made a simple but incredibly good dinner -- grilled salmon tacos. Using a "grill pan" -- a pan with holes in it that you place on top of your charcoal grill -- you quickly grill spice-rubbed salmon, red and green peppers and onions, and nestle them in charred corn tortillas.
Gluten Free Grilled Salmon Tacos
1 salmon fillet, skin removed, sliced into 1 x 3 inch pieces
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 onion sliced
1 teaspoon chili powder
1/4 teaspoon cumin
Dash of garlic salt
Dash of lemon pepper
2 teaspoons brown sugar
drizzle of balsamic vinegar and olive oil
4 corn tortillas, each drizzled with a little bit of olive oil
Fresh salsa and sour cream
Place salmon and vegetables in shallow dish. Sprinkle with spices and brown sugar; drizzle with balsamic vinegar and olive oil. Let marinate in fridge for 1/2 hour or so.
Prepare charcoal grill. When coals are hot, place grill pan (sprayed with Pam) on grill. Add salmon mixture. Stir fry salmon over coals until fish is cooked and peppers and onions are slightly charred. Remove to platter.
Remove grill pan. Place corn tortillas directly on hot grill. When beginning to char, flip and heat the other side. Remove.
Fill tortillas with the salmon mixture. Top with fresh salsa and sour cream if desired.