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Salmon Taco Recipe

Salmon Tacos Are Fast, Easy, and Fresh

Although many people hear the words "fish tacos" and immediately think of the Baja-style fried variation, I prefer fresh fish tacos. Normally I use a firm, flaky white fish, but when I found this recipe that employed salmon, I knew I had to make it. Since the salmon cooks quickly in a saute pan, it's easy enough to serve on a weeknight. Don't skip the toppings, the cabbage adds a wonderful crunch and the apple-cucumber slaw is juicy and cooling. They're both a nice counter balance to the spicy chipotle-rubbed salmon. There's nothing more to say, but this dish is a winner, so make it! Here's the preparation method.

Chipotle-Rubbed Salmon Tacos

From Food and Wine

Salmon Taco Recipe 2010-09-24 15:17:56

Ingredients

  1. Apple-Cucumber Salsa
  2. 1 Granny Smith apple—peeled, cored and cut into 1/4-inch dice
  3. 1/2 cucumber—peeled, seeded and cut into 1/4-inch dice
  4. 1/2 small red onion, cut into 1/4-inch dice
  5. 1/2 small red bell pepper, cut into 1/4-inch dice
  6. 1 1/2 tablespoons white wine vinegar
  7. 1 1/2 teaspoons sugar
  8. Salt
  9. Tacos
  10. 2 tablespoons mayonnaise
  11. 1 teaspoon fresh lime juice
  12. 2 teaspoons chipotle chile powder
  13. 2 teaspoons finely grated orange zest
  14. 2 teaspoons sugar
  15. 1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
  16. 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  17. 8 corn tortillas
  18. Salt
  19. 1 Hass avocado, mashed
  20. 1 cup finely shredded cabbage

Directions

  1. For the apple-cucumber salsa In a bowl, toss the apple with the cucumber, onion and pepper. Stir in the vinegar and sugar, season with salt. Set aside until ready to serve.
  2. Make tacos Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice.
  3. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.
  4. Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
  5. Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.
  6. Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.

Makes 8 tacos.


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