What’s my inspiration?
Heart healthy salmon! I found an amazing piece of Salmon at my favorite fish market, Costal Seafoods In St. Paul on the corner of Grand Ave and Snelling. What’s not to love about Salmon – it’s flavorful, holds up well on the grill and is so good for your heart! I decided to make a fish taco and found this stellar recipe in Food and Wine magazine. The recipe below looks a little long, but it was actually super easy to make and really fast. It was a huge hit and I can’t wait to make it for guests. So, who’s coming over?
What you need – Chipotle Salmon:
- 2 tablespoons mayonnaise
- 1 teaspoon fresh lime juice
- 2 teaspoons chipotle chile powder
- 2 teaspoons finely grated orange zest
- 2 teaspoons sugar
- 1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 8 corn tortillas
- 1 Hass avocado, mashed
- Apple-Cucumber Salsa (See Below)
- 1 cup finely shredded cabbage
What you do – Chipotle Salmon:
Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.
Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.
Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.
What you need – Apple Cucumber Salsa:
- 1 Granny Smith apple—peeled, cored and cut into 1/4-inch dice
- 1/2 cucumber—peeled, seeded and cut into 1/4-inch dice
- 1/2 small red onion, cut into 1/4-inch dice
- 1/2 small red bell pepper, cut into 1/4-inch dice
- 1 1/2 tablespoons white wine vinegar
- 1 1/2 teaspoons sugar
What you do – Apple Cucumber Salsa:
- In a bowl, toss the apple with the cucumber, onion and pepper. Stir in the vinegar and sugar, season with salt and serve.
- The chipotle rubbed salmon has a hot kick to it! You can be conservative with the rub for less heat/spice. OR, you can rub some of the spice off before serving.
- I didn’t cut my salmon into 4 chunks – I left it 1 large piece and it looked impressive. Good for guests!
- Costal Seafoods lists their weekly sales on their website. It can be a little pricey so this is a great way to save a few bucks. Regardless, the quality of the food makes it well worth the prices.
- It says to use a “Grill Pan”, however, I put oil on my grill and cooked the Salmon right on the grill. You could also use a fish basket on the grill.
- Apple Cucumber Salsa: For 1/4 Cup 25 cal, 0 gm fat, 0 gm sat fat, 6 gm carb, 1 gm fiber.
- One Taco with Salsa: 237 cal, 11 gm fat, 1.6 gm sat fat, 22 gm carb, 3 gm fiber.