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Hola Mexico! Chipotle Chili Tamarind BBQ Sirloin & Grilled Salmon with Lime, Ginger & Coriander

It’s definitely time to get out the BBQ, it’s been five month since it saw light of day, the only problem is our summer doesn’t seem to be towing the line. Slammed by southerly wind, showers and the odd blink of sun this weekend my great plans of a Mexican BBQ turned into grilling indoors in the cast iron skillet instead. It’s a ritual this time every year, the New Zealand weather turns on a few warm days, we pack away our winter clothes knowing damn well the weather Gods haven’t finished toying with us and it all turns to custard again. Realistically the weather doesn’t truly settle till December , at that stage the jandels (flip flops) are on and no socks for 5 months. I’m just hoping the weather might give me a little reprieve next week when I am running the Mexican BBQ workshop, at least I have a back up plan and plenty cast iron frying pans if doesn’t behave itself.

Mexican Grilled Salmon with Lime, Ginger & Coriander

Ingredients – serves 2-4

  • 2-4 salmon fillets (one per person)
  • Juice of 2 limes
  • 1 tsp tamarind
  • 2 chili, finely chopped
  • 1 inch fresh ginger, grated
  • 1/2 small bunch Coriander, finely chopped
  • 1/2 tsp sea salt
  • 2 tbsp olive oil
  • 1 tsp brown sugar

Method

  • Remove skin from the salmon and any pin bones.
  • Place all the ingredients except for the salmon in a bowl and mix together.
  • In a flat bottom dish place the salmon pieces and pour over the marinade. Marinate for 20 minutes, do not leave it much longer as the lime and tamarind will ‘cook’ the salmon.
  • Heat the BBQ to medium high and flame grill the salmon for two minutes on each side or cooked right through if you prefer. Place the salmon pieces onto a serving dish.
  • Put the remaining marinade into a small pan and bring to the boil. Pour over cooked salmon on serving dish and serve with corn tacos & tomato salsa.

Chipotle Chili Tamarind BBQ Skirt Steak

Ingredients – serves 4

  • 800g Skirt Steaks (or sirloin if you prefer)
  • 1tps black pepper corns, ground
  • 1 tsp cumin seeds, ground
  • 2 Tbsp brown sugar
  • 1-2 chipotle (I use tinned-La Morena) chili, finely chopped
  • Juice of 2 limes
  • 1 tsp tamarind paste
  • 2 Tbsp Japanese soy
  • 2 Tbsp olive oil

Method

  • Combine all the ingredients except for the skirt steak together in a bowl.
  • Place the skirt steak into flat dish and pour over the marinade and covering both sides. Marinate the steak for a minimum of one hour (it can be left for several).
  • Heat the BBQ to medium high and flame grill the steak on one side for 2 minutes and then turn over and marinate on the other side also for two minutes.
  • Remove steak from the heat and wrap in tin foil and let the meat rest for ten minutes.
  • Slice thinly and serve with corn tacos and tomato salsa
  • Heat the remaining sauce in a pan and serve over sliced steak
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23 Comments Post a comment
  1. Lovely photos! Those delicious looking tortillas look handmade… Did you make those too?

    October 6, 2012
    • peasepudding #

      Thanks Tessa, yes I did make the Tacos but didn’t write a recipe as I think it really depends on what corn tacos flour you buy.

      October 6, 2012
  2. You just have to say the words ginger, coriander and lime to get my attention. Thai flavours are among my favourites. Thanks for the weather update. I have been wondering what is happening back home. The weather here in Italy is now mild and lovely after some initial life-threateningly hot days. I hope NZ ups its game before we get back in a week’s time.

    October 7, 2012
  3. Yeah its near summer and the sun is shining, longer days as well but its still cold.

    October 7, 2012
  4. Excellent – they both sound delicious!

    October 7, 2012
  5. Scrumptious! I am a big fan of Mexican food. This dish just looks amazing.

    Cheers,

    Rosa

    October 7, 2012
  6. Reblogged this on The ObamaCrat.Com™ and commented:
    I’ve missed Pease Pudding….and YummY recipes like this is exactly why. Thank you Pease Pudding.

    October 7, 2012
  7. Wow, this looks great. I was so excited when you said you did Mexican today.

    October 7, 2012
  8. I have had to have the fire going on christmas day more than once, so keep a cardi handy. i was so excited to hear about southerlies and no socks that i forgot to read your recipe.. back I go!! Thank you honey.. c

    October 7, 2012
    • peasepudding #

      we had a balmy day again yesterday, the sun came out for my Mexican workshop and today… you guessed it rain! The food gods were looking after me yesterday

      October 12, 2012
      • cecilia #

        Ah the Food Gods… lovely blokes!! c

        October 12, 2012
      • peasepudding #

        Must be Kiwis ;0)

        October 12, 2012
  9. The spread looks gorgeous. Your tortillas look lovely.

    We’ve yet to fill up our gas bottle for the BBQ after running out last summer. I think it’s time to invest in a good cast iron frying pan first.

    October 7, 2012
    • peasepudding #

      keep an eye out at Briscos, they often have them under $25

      October 12, 2012
  10. Just been reading about the mexican options in this month’s DISH magazine. This has my juices running now. yum.

    October 7, 2012
    • peasepudding #

      I’m so in fashion ;o)

      October 12, 2012
  11. I love this recipe.
    I like a change from my italian flavors.
    Thank you for this delicious recipe.
    Bye from Italy

    October 8, 2012
  12. I’d love this for dinner! Lovely flavors and beautiful too.

    October 8, 2012
  13. Wow…that sirloin look so juicy and tender. Love those tortillas (beautiful shape) Did you make it?

    October 8, 2012
    • peasepudding #

      Yes, hand made tacos from corn mais, they taste so much better than bought and soft corn variety are hard to find here.

      October 12, 2012
      • El Oso con Botas #

        I loved their shape and looked very very tender…:)

        October 12, 2012
  14. I love your photos, always do. I try to look at your composition and remember them when I try taking my photos. Your props are the subject of my envy.
    All the best with your Mexican BBQ workshop. If you are going to make these recipes rain or shine won’t matter…at least not to me if I was there. I’d be drooling throughout!

    October 8, 2012
  15. Oh I love both of these…especially the steak….you had me at chipotle! Let me know if you are doing another Mexican class…I would most definitely be keen :)

    October 13, 2012

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