ROASTED SALMON TACOS
Steps:
- At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
- When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
- Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.
ASIAN SALMON TACOS
This Asian/Mexican fusion dish is ready in minutes-perfect for an on-the-run-meal! If the salmon begins to stick, add 2-3 tablespoons of water and continue cooking. -Marisa Raponi, Vaughan, Ontario
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Toss salmon with hoisin sauce. In a large nonstick skillet, heat oil over medium-high heat. Cook salmon until it begins to flake easily with a fork, 3-5 minutes, turning gently to brown all sides., Serve salmon and lettuce in tortillas; sprinkle with sesame seeds. If desired, top with salsa.
Nutrition Facts : Calories 335 calories, Fat 16g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 208mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic exchanges
ASIAN GRILLED SALMON
Ina Garten's Asian Grilled Salmon, from Barefoot Contessa on Food Network, is a light, quick main dish with salty-sharp flavors like Dijon and soy sauce.
Provided by Ina Garten
Categories main-dish
Time 34m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
- While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
- Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
- Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
SALMON FISH TACOS WITH ASIAN SLAW
Do you love fish tacos? Do you love Asian flavors? These salmon tacos are the best of both worlds.
Provided by Richtaylor
Categories Mexican Fish Tacos
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk vinegar, sesame oil, sugar, soy sauce, and lime juice together in large bowl. Add coleslaw mix and green onions; toss to coat and let stand for 20 minutes.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper and place in the hot skillet. Saute until salmon is golden brown and flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and flake.
- Heat tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.
- Drain slaw mixture, then spoon into the center of each tortilla and add flaked salmon on top.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 23.5 g, Cholesterol 21.9 mg, Fat 13 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 201 mg, Sugar 2.5 g
AMAZING SALMON TACOS
Absolutely, hands down, no doubt about it, the best recipe for fish tacos! Do your chopping ahead of time, as these tacos cook up fast! Fresh and light in taste, the flavor of delicious Alaskan Wild Salmon shines in this dish. You may also substitute halibut, or a similarly firm textured fish in place of the salmon. The leftovers are great served cold over a salad! I adapted this recipe from my mom's method of preparing salmon tacos.
Provided by Sitka Sound
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss cubed salmon in cumin and chili powder. Set aside.
- Heat large skillet over medium and cook yellow onion 2 minutes, until it begins to soften.
- Turn heat up to medium high. Add salmon to skillet. Lightly sear salmon cubes for about 2-3 minutes, turning gently (don't break the salmon into pieces!).
- IMPORTANT: Do not over cook the salmon. This juicy recipe will keep steaming the salmon. The salmon should still be firm in the middle of the cube when you proceed to the next step.
- Return heat setting to medium. Add canned tomatoes and chilies, cilantro and green onions. Gently incorporate and heat through.
- Squeeze quartered limes over the salmon mixture, give it a quick stir, and plate up the salmon (I usually drain a little liquid off at this point).
- Serve with warm flour tortillas, quality salsa, sour cream, sliced avocado, and crisp romaine lettuce.
Nutrition Facts : Calories 259.6, Fat 12.4, SaturatedFat 1.9, Cholesterol 52.1, Sodium 561.8, Carbohydrate 13.5, Fiber 2.7, Sugar 2.5, Protein 25.5
SALMON TACOS
I am a newlywed and made these tacos after I had something similar at a restaurant in town. My husband loved them and thinks I am a brilliant chef and a perfect wife!
Provided by jenthevideogirl
Categories Main Dish Recipes Taco Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Microwave butter in a small microwave-safe bowl until melted, 20 to 30 seconds. Whisk in lemon juice. Add Cajun seasoning.
- Place salmon fillets in a shallow baking dish. Drizzle butter mixture over salmon.
- Bake salmon in the preheated oven until cooked through, about 20 minutes. Flake into smaller pieces with a fork.
- Mix corn, black beans, tomato, red onion, and cilantro in a bowl to make salsa.
- Arrange corn tortillas on a baking sheet.
- Warm tortillas in the preheated oven for about 5 minutes.
- Divide salmon, salsa, and Cheddar cheese among warm tortillas. Wrap up and serve with sour cream and guacamole.
Nutrition Facts : Calories 650.4 calories, Carbohydrate 67.6 g, Cholesterol 84.5 mg, Fat 30.6 g, Fiber 14.5 g, Protein 32.3 g, SaturatedFat 13 g, Sodium 979.6 mg, Sugar 5.4 g
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