It’s no secret we love tacos. They’re crowd-pleasing, fun to serve and incredibly versatile. Next up are these roasted salmon tacos with grilled pineapple salsa and cashew lime crema, from Spicebox Kitchen by Linda Shiue, M.D.
“Salmon is definitely a North of the Border filling for tacos,” Shiue writes, “but it works well. This recipe packs flavor from a simple spice rub and cooks quickly in the oven.”
“As with most tacos, or at least in my opinion, the garnishes make this,” she continues. “Follow my suggested toppings below, but feel free to swap out for your favorites (or whatever you have).”
Excerpted from Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, M.D. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc.
Roasted Salmon Tacos
Servings: 8 servings + 4 cups salsa and 1 cup crema
Grilled Pineapple Salsa
1 fresh pineapple, peeled and sliced into 1-inch pieces
Extra-virgin olive oil, for basting
1 to 2 jalapeño peppers or serrano chiles, seeded if desired, minced (adjust quantity to your heat tolerance level)
½ white onion, chopped
Juice of 1 lime
¼ cup chopped fresh cilantro
Cashew Lime Crema
1 cup raw cashews, soaked for at least 2 hours or overnight in the refrigerator, drained
½ to ¾ cup water
½ teaspoon salt
Juice of ½ to 1 lime, to taste
2 pounds center-cut, fresh skinless salmon fillet
1 teaspoon chipotle powder
1 teaspoon ground cumin
Grated zest of 1 lime
1½ teaspoons kosher salt
Juice of 1 lime
Corn tortillas, warmed
Grilled Pineapple Salsa, Cashew Lime Crema, pickled red onion, shredded green cabbage, avocado slices and fresh lime juice, to garnish (optional)
1. Make the Pineapple Salsa: Preheat a grill or grill pan over medium-high heat. Brush the pineapple with olive oil, and grill until charred on both sides. Set aside to cool, then remove the core and chop the remainder into bite-size pieces, each about ½ inch.
2. In a medium-size bowl, mix the pineapple with the jalapeño, onion and lime juice. Add salt to taste and garnish with cilantro.
3. Make the Cashew Lime Crema: In a blender, place the soaked cashews with ½ cup water, the salt and the lime juice and blend until completely smooth, adding more water as needed for the desired consistency. To serve, transfer into a squeeze-tip bottle or use a small spoon to drizzle or dollop as a garnish. It will keep, refrigerated, for up to a week.
4. Make the Tacos: Preheat oven to 425°F. Brush an aluminum-foil-lined baking sheet with oil and place the salmon on it.
5. Mix together the chipotle powder, cumin, lime zest and salt in a small bowl. Squeeze the lime juice evenly over top of the salmon, then rub with the spice rub.
6. Roast until the salmon is just cooked through, 12 to 15 minutes, depending on the thickness of the fillet. It will flake easily with a fork when done.
7. Slice the salmon into bite-size strips, then place on a serving platter. Serve with the pineapple salsa, crema, pickled red onion, shredded green cabbage, avocado slices and fresh lime juice (if desired), and allow everyone to assemble their own tacos.
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