summer grub: grilled salmon tacos with spicy nectarine pico de gallo

I made these tasty taco's this past weekend, and oh were they squealishly good!

SLAW

16 oz. coleslaw mix

1/2 C plain Greek yogurt

1/2 C mayo

1/4 C fresh lime juice

1/2 C chopped cilantro

1 T Emeril Lagasse Southwest Essence

S & P

Combine all ingredients, cover and chill.

SPICY NECTARINE PICO de GALLO

1 C diced nectarine

1/4 C diced red or white onion

1 canned chipotle (store remaining can of peppers in a jar and refrigerate) 

1 clove of garlic, minced

1 T fresh lime juice

Combine all ingredients, cover and chill.

SALMON

1 lb. salmon

2 T grape seed oil

2 T fresh lime juice

2 T E.L. Southwest Essence

Marinade salmon for at least 1 hour.  

Heat grill to 400°.  Rub essence on both sides of salmon.  Depending on thickness of fillet, grill 4-5 minutes on the first side.  Turn over and grill until done, 3-4 minutes.

Enjoy!