1. In a small bowl, mix the maple syrup, "soy" sauce, garlic, garlic salt, and pepper.

2. Place salmon in a shallow baking dish and coat with the maple syrup mixture. Cover the dish and marinate salmon in the refrigerator for 30 minutes, turning once.

3. Preheat oven to 400 degrees F. Place the baking dish uncovered in the preheated oven and bake salmon for 15 minutes, or until easily flaked with a fork


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Marinade (Mojo):
4 orange, juiced
4 limes, juiced
1/2 cup olive oil
6 garlic cloves, roughly chopped
3 chipotle chiles, in adobo sauce
10 tablespoons roughly chopped fresh cilantro leaves
4 teaspoons ground cumin
4 teaspoons salt
1.5 pounds peeled shrimp
2 red and 1 green bell pepper, thinly sliced
6-8 large onion, thinly sliced
1 bottle of liquid smoke (Colgin or Wright’s are GF)
36 corn tortillas, warm
Guacamole, recipe follows
Pico de Gallo, recipe follows

In a food processor or small 2-cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the shrimp, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the shrimp.

Preheat a large cast iron pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Grill the shrimp over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the shrimp is off the grill pan and resting, add the bell peppers and onions tossed with lime juice, liquid smoke and olive oil. Grill the mixture for 7 to 8 minutes until the vegetables are slightly blackened and limp.

While the peppers and onions are cooking, heat up the tortillas by wrapping them in a damp towel and then in a Ziploc bag and microwaving until steamed.

To serve: Spread some guacamole on a tortilla, top with a few shrimp, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

Guacamole:
5 ripe Hass avocados
1 lime, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 Serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together. Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Pico de Gallo:
10 roma tomatoes, chopped
1/2 onions finely chopped
2 cloves minced garlic
1/2 bunch fresh cilantro, chopped
Salt and pepper to taste

Mix and leave at room temperature.

Salmon filets
Finely chopped garlic
Fresh or dry dill
Olive oil
Salt and pepper

Mix garlic, dill, oil, and salt and pepper. Spread on filet and grill until still slightly pink in middle, flipping only once.

2 salmon fillets 8 oz each
salt to taste
2 cups dry white wine
1 cup water
1/2 teaspoon whole coriander seeds
1 bay leaf

Arrange salmon in a single layer in a skillet that is 2 inches deep. Season with salt. Add enough water and wine to completely cover the salmon; add coriander seeds and bay leaf. Slowly bring liquid barely to a simmer. Reduce heat to low, cover the skillet and simmer for 3 to 4 minutes or until the salmon looks opaque.

Turn heat off and let stand covered for 10 minutes or until you are done eating your greens.

To make whole fish, use enough wine and water to cover fish body and double coriander, salt and bay leaves when poaching.