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.
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
CHEF-BOY-I-BE-ILLINOIS' BAKED COD CASSEROLE
Fall weather puts me in the mood for comfort food such as casseroles, but I don't want all the calories that usually come with them. So I paired cod with potatoes and used an Italian inspired tomato sauce to bring it all together. My partner and I really enjoyed this last night and I hope you will too. You can use any type fish you like, as long as it flakes easily when cooked. I think I'm going to try smoked salmon next time. For the potatoes, I like to use Yukon gold, but any low starch potato will work well.
Provided by Chef-Boy-I-Be Illin
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Combine cod, tomatoes, wine, garlic, oregano, salt and pepper in medium sauce pan. Simmer until fish flakes easily, about 10 minutes.
- Meanwhile, slice potatoes and onion.
- Place half of the potatoes and onion in bottom of greased 10 inch square baking dish, lightly sprinkling with salt and pepper.
- Place flaked cod evenly over the top, and lightly salt and pepper.
- Pour one half of tomato sauce over this.
- Place remaining potatoes and onion on top, sprinkling lightly with salt and pepper, and then the remaining sauce.
- Cover with foil and bake approximately 45 minutes until potatoes are tender.
- Combine breadcrumbs and cheese and sprinkle over top of casserole and bake uncovered 15 minutes more. Can broil for a couple minutes to brown the top if desired.
- Let stand five minutes before serving.
Nutrition Facts : Calories 303.6, Fat 2.9, SaturatedFat 1.1, Cholesterol 36.1, Sodium 780.9, Carbohydrate 45, Fiber 5.3, Sugar 5.8, Protein 21.1
SMOKED SALMON TACOS
Make and share this Smoked Salmon Tacos recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a skillet combine the taco seasoning mix, tomato sauce and water.
- Bring mixture to a boil, reduce heat, and simmer uncovered for 5 to 7 minutes.
- Stir occasionally.
- Remove from heat.
- Stir smoked salmon into the mixture.
- Put mixture in taco shells, top with shredded cheese and place on baking sheet.
- Bake for 5 to 7 minutes.
- Serve with tablespoon of salsa, some chopped onions, and shredded lettuce.
Nutrition Facts : Calories 323.8, Fat 14.5, SaturatedFat 4.4, Cholesterol 33, Sodium 1416, Carbohydrate 25, Fiber 3.5, Sugar 3.7, Protein 24.2
CHEF-BOY-I-BE ILLINOIS' SMOKED SALMON SALAD
This is a wonderful main dish salad that is full of flavor and texture, low in calories, rich in Omega-3 oil, and high in fiber. I pulled this together one night when I had to have dinner alone and wasn't sure what I wanted. This is very easy to pull together at the last minute and very satisfying!
Provided by Chef-Boy-I-Be Illin
Categories One Dish Meal
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk first 7 ingredients together to make your salad dressing.
- Toss remaining ingredients (except salad greens) in dressing.
- Serve over 3 cups of salad greens.
Nutrition Facts : Calories 428.5, Fat 4.4, SaturatedFat 0.9, Cholesterol 13.8, Sodium 1098.3, Carbohydrate 69.4, Fiber 23.3, Sugar 7.8, Protein 33.5
GRILLED SALMON TACOS
Make and share this Grilled Salmon Tacos recipe from Food.com.
Provided by Sureglad
Categories Low Cholesterol
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Thaw fish, if frozen.
- Rinse fish; pat dry. Set aside. In covered small saucepan cook potatoes in enough boiling salted water to cover about 15 minutes or until tender. Drain and cool.
- In small bowl combine chipotle chile pepper, sugar, and 1/4 teaspoon of the salt. Rinse fish; pat dry. Measure thickness of fish. Rub chile pepper mixture into fish.
- Grill fish on greased rack of uncovered grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning fish after half the grilling time.
- Cool slightly. Break fish into chunks.
- In medium bowl combine salsa, lime juice, and remaining salt. Add potatoes, fish, green onion, and cilantro; toss gently to coat.
- Divide fish mixture among tortillas.
- Top with sour cream; fold tortillas.
- Serve with lime wedges.
Nutrition Facts : Calories 244.4, Fat 6.7, SaturatedFat 2.1, Cholesterol 41.6, Sodium 547.8, Carbohydrate 27.4, Fiber 4, Sugar 3, Protein 19.9
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SALMON TACOS – WELLPLATED.COM
From wellplated.com
4.7/5 (13)Total Time 30 minsCategory DinnerCalories 361 per serving
- Prepare the slaw: In a mixing bowl, mash the avocado, Greek yogurt, and olive oil together until mostly smooth.
- Stir in the slaw and cilantro. Taste and adjust hot sauce and salt as desired. Cover with plastic, pressing the plastic against the top of the mixture to deter the avocado from browning, and refrigerate until ready to serve. (The slaw can sit for several hours and will taste better if it rests for at least 1 hour; if you don’t have time, the resting while you prep the salmon will still give you good results.)
- Preheat the oven to 425 degrees F. Line a baking dish or rimmed baking sheet large enough to hold the salmon with parchment paper or foil. Place the salmon in the center and pat dry. Brush the top of the salmon with the oil.
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Category Main CourseCalories 347 per servingTotal Time 20 mins
- Brush salmon with olive oil and season with spices. Cook over medium high heat on the skillet until cooked through or until the internal temperature reaches 145 F. (You can also grill it or baked it in the oven at 400 F for 12 minutes). Drizzle lime juice over cooked salmon.
- In a mixing bowl gently toss together avocado salsa ingredients (diced avocado, red onion, cilantro, garlic, lime juice, and olive oil) while seasoning with salt and pepper to taste.
- To assemble tacos, break salmon into small pieces and layer over the center of tortillas, add cabbage, avocado salsa and Feta cheese. Serve warm.
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