Raúl Musibay: But a lot of Cuban exiles have learned to love this cold water fish.
Glenn Lindgren: They sell a lot of salmon in the Miami area. When the price is good, Raúl loves to buy about 10 pounds and have a huge cookout.
Raúl Musibay: This recipe is simple and easy to prepare. You can hardly go wrong with this one!
A simple way to make salmon on the grill.
INGREDIENTS:
FISH
2 pounds salmon fillets (NOT steaks)Sauce:
1/2 cup real mayonnaise
Lightly rub the salmon fillet with olive oil and place on a sheet of aluminum foil. Sprinkle the fish with Sazón Goya. Place onion and celery on top of the fish. Add a dash of lime juice and another dash of Sazón Goya.
Remove the individual servings from the foil.
While the fish is cooking, mix mayonnaise with lime juice and a drop or two (or three or more!) of Tabasco. Taste the mayonnaise and add more lime as desired.
Just before serving, place a generous dollop of the mayonnaise mixture on each filet. Garnish with the cooked onion and celery you used in the packet.
Serve hot.
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Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
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