Del Maguey Vida Mezcal + Genepy + Aperol + Lime

NAKED & FAMOUS

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a skillet, heat olive oil over medium heat. Season the salmon fillets with salt and black pepper. Cook the salmon for about 4-5 minutes per side, or until cooked through. Remove from skillet and flake the salmon into bite-sized pieces.

Prepare the Salmon

In the same skillet, add minced garlic and sauté for about 1 minute. Add lemon juice and capers, stirring to combine. Simmer for 2-3 minutes until the sauce thickens slightly.

Make the Piccata Sauce

In a large bowl, mix the flaked salmon with the piccata sauce, cream cheese, and chopped parsley until well combined.

Combine Filling

Preheat the oven to 375°F (190°C). Take a corn tortilla, add a generous scoop of the salmon filling, and roll it up tightly. Place the rolled enchiladas seam-side down in a greased baking dish.

Assemble Enchiladas

Once all enchiladas are assembled, sprinkle shredded mozzarella cheese on top.

Top with Cheese

Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.

Bake

Remove from the oven, let cool slightly, and serve warm. Garnish with additional parsley if desired.

Serve

Salmon fillets

Olive oil

Garlic, minced

Lemon juice

Capers

Corn tortillas

Cream cheese, softened

Fresh parsley, chopped

Salt

Black pepper

Shredded mozzarella cheese

Salmon Picatta Enchiladas

Sandia Mangonada Swirl

Polenta crusted fritter made of roasted butternut squash, Yukon potatoes and pumpkin seeds. Served with hummus, sweet potato salsa, sun-dried tomato salsa, cucumber, lemon masala dressing, tortilla strips, grilled wheat tortilla and firecracker chile sauce.

Butternut Squash Fritter and Hummus

Goat cheese and Monterey Jack in a whole wheat tortilla. Served with tomato fennel sauce, basil zucchini, butternut squash fritter, sun-dried tomato salsa and herb aioli.

Goat Cheese & Corn Quesadilla Stack

Braised grass fed beef in a picadillo sauce with grilled onions and peppers, carrot-hominy salsa, mashed sweet potatoes, black beans, lime-avocado dressing and cotija cheese.

Tri-Tip Beef Picadillo

Panko and organic corn meal crusted Pacific mahi, grilled shrimp, ancho teriyaki sauce, mango, cilantro rice, broccoli, firecracker chile sauce and herb aioli.

Wild Mahi and Shrimp Teriyaki

Yukon potatoes, chickpeas, turmeric and Monterey Jack rolled in corn tortillas. Served with roasted corn brown rice, black beans, achiote sauce, lemon masala dressing, red cabbage slaw, grape-jicama salsa and lime-avocado dressing.

Salmon Picatta Enchiladas Recipe

Ingredients