In a small bowl, whisk together lime zest and juice, honey, balsamic, and olive oil together. Taste and add more honey or balsamic if needed. (Depending on how sweet your vinegar is, you may want more honey). Pour half of the glaze into a zip-top bag or airtight container. Add salmon to the bag or container. Marinate 10-45 minutes. Reserve remaining glaze.
Place salmon skin side down on a baking sheet lined with foil. Set an oven rack 5-6 inches from the heat. Broil salmon for 3 minutes. Brush the second half of the glaze over the salmon. Broil another 3-4 minutes. Check for doneness. Broil an additional 1-3 minutes as needed*.
*A rule of thumb for broiling salmon is about ten minutes of broiling for every inch of thickness of the fillet. Naturally, a thinner piece of fish will take less time. For a ½” fillet, broil the fish for 5-7 minutes, or so.
1 (14-ounce) can diced tomatoes with chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
1/2 cup finely chopped cilantro leaves
1 lime, juiced
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated Cheddar
1 cup sour cream
1/2 small red onion, finely chopped Salt and freshly ground black pepper
6 (8-inch) flour tortillas
To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.
1 lb shrimp, shelled and deveined, tails on Bamboo skewers, soaked in water before using Oil, for basting
1/2 tablespoon chopped cilantro
1 lime, cut into wedges
1/3 cup Greek yogurt
1 teaspoon finely minced garlic
1/2 teaspoon Garam Masala
1/4 teaspoon chili powder
2 tablespoons lime juice
1 tablespoons oil
1 1/2 teaspoons salt or to taste
1/4 teaspoon turmeric powder
Mix all the ingredients of the Marinade in a bowl. Stir to combine well. Add the shrimp to the Marinade and marinate for at least 30 minutes, or best for two hours. Thread the shrimp onto the bamboo skewers, set aside.
Grill the shrimp on a grill on both sides, until they are cooked and slightly charred on the surface. Baste with oil while grilling. Remove from the grill, garnish with chopped cilantro and serve immediately with lime wedges.