Salmon tamale recipe
Salmon Tamale recipe
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- One 7-ounce fillet of salmon
- 3 ounce rock shrimp (41-50c), raw
- 1/4 ounce brook mint
- 1 teaspoon garlic mayonnaise
- 1/2 ounce pine nuts
- 4 corn husks
- 1 teaspoon olive oil
Saute shrimp in olive oil for 1 minute, add pine nuts and mint. Saute for 1 minute longer, set aside off heat. Lay corn husk down, place salmon on center (oil corn husk first) cover with shrimp mixture, top with garlic mayo. Place 2 corn husks on top and fold ends up, wrap with butcher’s twine. Charbroil for approximately 10 to 15 minutes and serve.
Reference: Salmon tamale recipe
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