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[Recipes] Eat Seasonally This Summer With Qdoba-Inspired Mega Omega Fish Tacos, Grilled Salmon Lettuce Cups, & Steamed Clams


Grilled Salmon Lettuce Cups with Smoky Peach Salsa

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Salmon & Lettuce Cups
  • 6-8 oz. of salmon cut into 2 oz. pieces/filets
  • Fresh lettuce head for lettuce cups
  • Lettuce blend (whatever your garden grows: spring mix (aka mesclun) or any delicate green such as mizuna, oak leaf, arugula) – ½ cup per portion
  • Smoky peach salsa — 2 tbsp. per portion (recipe below)
  • Adobo spice blend — 1/2 tsp. per fish portion (recipe below):


Smoky Peach Salsa (makes 2.5 cups):
  • 2 cups peaches, diced with juice
  • 1/4 medium or large red onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup cilantro, chopped
  • 2 chipotles in adobo, minced
  • 1 tbsp. lime juice
  • 1/2 tsp. salt
  • 1 tsp. sugar

*This is a wonderful salsa to serve with grilled seafood and pork.


Adobo Spice Blend:
  • 1 tbsp. sea salt
  • 1 tbsp. paprika or very mild chile spice
  • 1 tsp. ancho chile powder
  • ½ tsp. chipotle chile powder
  • ½ tsp. mexican oregano
  • 1 tsp. garlic granules
  • ½ tsp. fresh ground black pepper
  • ½ tsp. ground cumin



Step 1: Make the Adobo Spice Blend — 
  • Combine all ingredients for the ancho spice blend in a bowl; mix thoroughly.


Step 2: Make the Smoky Peach Salsa —
  • Chop fruit & vegetables and combine all ingredients for the smoky peach salsa in a mixing bowl. Stir to blend.


Step 3: Grill the Salmon —
  • Prepare or preheat BBQ grill.  For seafood, I like a blend of fruitwoods such as apple, peach, cherry etc.
  • Rinse and pat dry salmon. Sprinkle each portion with approximately ½ tsp. of the adobo spice blend.
  • Grill over medium hot coals for about 3 minutes per side or just until fish begins to flake.
  • While salmon is cooking start step 4.


Step 4: Build the Salmon Lettuce Cups —
  • Place ½ cup of lettuce mix in the center of a lettuce cup (1 lettuce cup per salmon portion)
  • Place 1 portion of grilled salmon on top of lettuce mix
  • Top with 2 tbsp. of peach salsa
  • Serve with a chardonnay that is light on the oak or a crisp sauvignon blanc


Page: Mega Omega Fish Tacos | Steamed Clams


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