This recipe seems simple but because of its many ingredients and prep time ends up taking over 2 hours prep and cook times, however it is well worth it.
This is an adapted version of Rotisserie Chicken from food.com. We've tried many-a-rotisserie-chickens and were always wary of the "chicken spices" because of all of the chemicals and artificial flavors. Use salt and pepper and get a bland chicken.
If you like salmon like we do you are probably looking for alternative ways to cook it. Well here is a tasty twist on the chicken satay with ingredients you can probably find in your pantry. This is an adaptation of 2 recipes we found online from 2 creative recipes which we link to below. Feel free to try your own experiments. This dish goes very well over a simple with white rice.
1.5 lbs Wild Salmon -- skinless
2 Limes --thinly sliced
From Rick Bayless: "Here is a recipe for the classic Mexican enchiladas, the ones that combine a flavor that is traditionally tart and piquant with the mealy meatiness of corn tortillas, the tenderness of chicken and a sharp, salty adornment of aged Mexican cheese. They’re rolled up and sauced in cafeterías (especially the new, bright chain restaurants) everywhere—and with above-average fervor in the heartland sections of Central and West-Central Mexico. They’re simple to make, easy to enjoy and attractively filling.
From "Cook Your Meals the Lazy Way": This recipe relies almost entirely on commercial ingredients not least of which is the meat from a rotisserie chicken (or left over chicken meat from another dish), and yet the result is utterly delicious. You'll need a powdered biscuit mix (such as Bisquick) to make the topping. You can usually buy it in small amounts, packaged with just enough for 1 or 2 recipes, if you don't want a whole box-full.