Grill

Fish is such a delicate protein, it easily becomes a mess on the grill. You want clean, oiled and hot grates. Once the fish is on, let it cook most of the way before trying to flip it and then only give it a minute on that other side before pulling it off. It’ll continue to cook through as it rests and for a fatty fish like salmon, it’s nice to have it cooked medium anyway. <br /> <br />I understand feta cheese is not Mexican but neither is salmon really. A real sheep's milk feta has more flavor for me than cotija, so I stay untraditional. Any extra sauce makes a great dip for sweet potato wedges or thinned out slightly as a salad dressing.

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