Saturday, November 29, 2014

Salmon Fresco Tacos

Salmon Fresco Tacos
by Kim Rohde
PREP: 30 MINUTES
COOK: 10 MINUTES
A flavorful fish taco with fresh mango, corn and tomato.
Ingredients
    For the Salsa
    • 2 tsp Extra Virgin Olive Oil
    • 1/3 cup Sweet Corn (approx. 1 ear of sweet corn), cut off the cob
    • 1/2 cup Mango, diced
    • 1/2 cup Tomato, diced
    • 2 tbsp Scallion, chopped
    • 1 tbsp Fresh Squeezed Lime Juice, approx. 1 medium lime
    • 1 small Jalapeno or Serrano Pepper, finely diced (add more or less to your liking)
    For the Salmon
    • 1 tsp Extra Virgin Olive Oil
    • 1 lb Wild Caught Sockeye Salmon
    • 1-1/2 cups Napa Cabbage, shredded
    • 8 small Tortillas (corn or flour, it's your choice!)
    • Old Bay Seasoning
    • Salt & Pepper to taste
    For the Garnish
    • Sour Cream
    • Shredded Queso Cheese
    • Fresh Sliced Avacado
    • Black Beans
    • Cilantro Lime Rice
    • Fresh Chopped Cilantro
    Instructions
      For the Salsa (make at least 1 hour ahead of time so that the flavors marry)
      1. Cut the corn off the cob and set aside.
      2. Heat 2 tsp of the olive oil in a pan over medium-high heat. Add corn; roast until fragrant (about 1-2 minutes), stirring occasionally. Be careful not to over-cook or use too much oil as it will make the corn soggy and too soft...that won't make for a nice salsa. Move the corn to a dish and set aside to cool.
      3. Wile corn is cooling prep your tomatoes, peppers, scallions and mango and squeeze the lime for the juice.
      4. Once the corn has cooled, combine it with your prepared tomatoes, peppers, scallions, mango and lime juice. Stir. Seal with a lid or plastic wrap and refrigerate for at least 1 hour.
      For the Salmon
      1. Heat 1 tsp of olive oil over medium heat. While your pan is heating up, sprinkle the Old Bay seasoning, salt & pepper. Add your salmon filet to your hot pan, skin side down. Cover and cook until your salmon flakes with a fork and is "just" cooked through; approx. 5 minutes.
      2. Once salmon is completely cooked, break into pieces to easily put on tacos.
      3. Just before serving, heat tortillas on a skillet over medium-high heat until soft and warm
      4. Serve with the Roasted Corn & Mango Salso and your favorite garnishes.
      Here are some more pictures I took while making these tasty tacos!  I hope you enjoy as much as my family and I did!






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