Salmon Tacos With Tomatillo Green Chili Salsa Recipes
SALMON TACOS WITH TOMATILLO GREEN CHILI SALSA
Provided by ambersmom
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- For Salsa: Combine tomatillos, red onion, green chilies, garlic and lime juice in a food processor or blender. Process until smooth. Pour into medium saucepan and simmer for 15 to 20 minutes, stirring often. Transfer to a sealable container and refrigerate. This can be prepared 24 to 48 hours in advance. Prepare grill or preheat broiler. Brush salmon fillets lightly with olive oil (or spray with cooking spray) and season with cumin (be generous!), salt and pepper. Grill or broil fillets for 4-5 minutes, then turn and cook for 4-5 minutes more (Note: These times are for 1 1/2-inch-thick fillets; adjust cooking time accordingly). While the salmon fillets are grilling, saute onion and red bell pepper in olive oil in a skillet over medium heat until tender. Remove fillets from grill and let rest for a few minutes, then flake into small pieces. Divide salmon, vegetables, cheese and salsa among tortillas. Garnish with coarsely chopped cilantro if desired. Serve.
Nutrition Facts :
SALMON TACOS WITH GREENS AND TOMATILLO SALSA
You can also use arctic char in this tangy, healthy filling for tacos, which tastes good hot or cold. The fish can be cooked up to three days ahead, if you'd like, and flake it. The spinach can also be steamed ahead of time and then kept in the refrigerator for up to three days. Then just toss everything together with the tomatillo salsa when you're ready to eat.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, main course
Time 50m
Yield 8 to 10 tacos
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the salmon or arctic char on top. Season with salt and gently rub the salt into the surface of the salmon. Add pepper to taste. Fill a roasting pan or cake pan halfway with boiling water and place it on the oven floor. Place the fish in the oven and bake 10 to 20 minutes (depending on the thickness), until white beads of protein appear on the surface and the fish can be pulled apart with a fork. Remove from the heat and allow to cool until you can handle it. If desired, scrape away the white protein beads, then flake the fish and place in a bowl. Discard the skin. Season the fish well with salt and pepper.
- Steam the spinach or chard just until wilted, about 1 minute for spinach, 2 minutes for chard, or blanch in boiling salted water (20 seconds for spinach, about 1 minute for chard). Transfer to a bowl of cold water, then drain and, taking the greens up by the handful, squeeze out excess water. Chop medium-fine.
- Heat the olive oil over medium heat in a heavy, medium size skillet and add the garlic and chile. Stir until fragrant, 30 seconds to a minute, and add the greens and salt and pepper to taste. Stir and toss in the pan for about a minute, until nicely infused with the oil, garlic and chile. Remove from the heat and add to the fish. Stir in 1/2 cup of the salsa. Taste and adjust seasonings.
- Heat the tortillas: wrap in a kitchen towel and place in a steamer basket over 1 inch of boiling water. Bring to a boil, cover the pot and steam 1 minute. Turn off the heat and allow to sit for 10 to 15 minutes without uncovering. Top the hot tortillas with the fish. Spoon on a little more salsa and if desired, garnish with crumbled cheese and shredded cabbage. Fold the tortillas over and serve.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 344 milligrams, Sugar 2 grams
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