Use half the lemon juice and dill to marinate the salmon 1 hour before cooking.

Use the other half to marinate the chayote.

Season both with salt and pepper using a splash of oil only on the Chayote.

Cook both over an open flame.

Serve with a salad.

Brush one side of aluminum foil with oil.

Place 4 Salmon steaks or fillets on the foil.

Combine cilantro, garlic, tequila and sour cream.

Divide the mixture into fourths and season the top of each fish.

Seal the foil around the fillet and cook on the grill for 10-15 minutes. No need to turn.

Brush one side of aluminum foil with oil.

Place 4 Salmon steaks or fillets on the foil.

Mix the olive oil, fresh basil, ,tomatoes, and onions.

Add salt and pepper.

Divide the mixture into fourths and spread each portion on top of each fillet or steak.

Seal the foil around the fish and cook on the grill for 10-15 minutes. No need to turn.

Dust the salmon with the Cajun seasoning and sauté lightly.

In a bowl, combine lettuce, cheese, croutons and cooked salmon, toss.

Warm tortillas over a flame, in the microwave or in a sauté pan. 

Arrange half of the mixture in the center of the tortilla.

Fold in the 2 sides a few inches and roll the tortilla forward to enclose mixture, secure with two toothpicks. Cut in half.

Marinate salmon in wine, honey, allspice, pepper and lemon juice for at least an hour.

Sprinkle with salt and brush with oil; cook over an open flame or in a hot oven or broiler.