This recipe is part of our series with chef, entrepreneur, and open-fire cooking expert Anya Fernald.
INGREDIENTS
One large half salmon (with skin on)
2 packets of Siete Mild Taco Seasoning (or 4 tablespoons of your favorite taco seasoning)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Lemon wedges (for serving)
INSTRUCTIONS
Prepare the Chili Paste:
In a small bowl, mix the seasoning with the olive oil and the vinegar. This should be a thick spreadable paste so adjust the quantities of seasoning and liquids as needed.
Preheat the Grill:
Light your open fire and set up your Sea Island sdjustable height grill.
Let it heat until hot and lively, about 400-500°F.
Apply the Chili Paste:
Pat the salmon fillet dry with paper towels.
Spread a generous layer of the chili paste evenly over the top (flesh side) of the fillet.
Grill the Salmon:
Place the salmon skin side down and spice side up on the hot grill.
Cook for about 10 minutes with the heat dome on. The skin should become crisp and slightly charred.
Serve:
Remove from the grill and let rest for a minute.
Serve with lemon wedges and fresh herbs if desired.
