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
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
SALMON TACOS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the salmon: Preheat the oven to 350 degrees F. In a small bowl, combine the chili powder, salt, brown sugar, cumin, pepper, coriander and cayenne.
- Sprinkle the salmon fillet with a generously with the spice mix and rest the fish for 1 hour.
- Roast the salmon in the oven until fully cooked, 15 to 20 minutes. Remove the salmon from the oven and cool slightly. Flake the salmon into medium chunks and season with salt and pepper.
- For the slaw: In a bowl, combine the vinegar, oil, soy sauce, sugar and lime juice, and whisk until the sugar dissolves.
- Add the cabbage, carrots and scallions, and mix well to coat all of the slaw with the dressing. Refrigerate the slaw for at least 1 hour before using.
- For plating: Heat a cast-iron griddle over high heat until the griddle begins to smoke. Warm the tortillas on the griddle without any oil, just until they are pliable.
- Heat the oil on the griddle and add the flaked salmon to bring back up to temperature if the salmon has cooled. (If the salmon is hot out of the oven skip this step.)
- Place about 3 ounces of flaked salmon in the center of each tortilla and top with 2 ounces of slaw. Plate 2 tacos with a lime wedge for each serving.
GRILLED SALMON TACOS
Provided by Bev Weidner
Time 45m
Yield 8 tacos
Number Of Ingredients 13
Steps:
- Preheat a grill for cooking at medium-high heat.
- Whisk together the extra-virgin olive oil, lime juice, cumin, garlic powder and salt in a small mixing bowl. Brush the marinade on both sides of the salmon fillets. Place in a basket flipper or fish basket.
- Place the sliced peppers and red onion in a grilling tray. Brush with olive oil and sprinkle with a pinch of salt. Place the basket tray on the hot grill and cook, stirring occasionally, until you get good grill marks all over and the veggies have softened, anywhere from 15 to 20 minutes. Meanwhile, place the basket flipper on the grill; grill the salmon until nicely browned on both sides and opaque in the middle, 4 minutes per side. Remove the salmon from the grill and transfer to a plate. Flake gently.
- Place the tortillas on the grill for a few seconds per side, letting them char and bubble up.
- Stuff each tortilla with a mix of peppers, onion and flaked salmon. Top with crumbled queso fresco, cubed avocado, cilantro and a final spritz of lime juice! Dive in.
CHEF-BOY-I-BE ILLINOIS' DAIKON AND FENNEL SALAD
I'm trying to incorporate more fresh, raw vegetables into our diet, so while shopping a daikon radish and fennel bulb caught my eye. I thinly sliced them and prepared a simple vinaigrette. The result is a tasty, fresh salad! Enjoy!
Provided by Chef-Boy-I-Be Illin
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and trim the daikon radish.
- Trim and quarter the fennel bulb.
- Peel and trim the carrot.
- Thinly slice the fennel bulb and shred the carrot and radish (the food processor works really well here!).
- Sprinkle 1 tablespoon salt over veggies and mix to incorporate. Allow to sit 20-30 mins, then rinse and drain thoroughly.
- Combine juice of one lemon, olive oil and salt and pepper and pour over vegetables.
- Best served slightly chilled.
CHEF-BOY-I-BE-ILLINOIS' SIMPLE PASTA SAUCE
So quick and so easy, yet so full of flavor. Better than any stuff you'll get out of a jar and without all those preservatives. Pasta sauce does not have to cook for hours to be delicious. This one is done in as little as 30 minutes! I tweak my spices from time-to-time, and you should too. This is the only sauce we use in our household and it's a good all purpose sauce for many uses.
Provided by Chef-Boy-I-Be Illin
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, garlic, black pepper and red pepper flakes in oil until onion is translucent, about 3 minutes.
- Add remaining ingredients and simmer for 25-30 minutes uncovered.
- Serve over your favorite pasta, chicken parmigiana, stuffed pasta shells, etc.
Nutrition Facts : Calories 126.9, Fat 3.9, SaturatedFat 0.6, Cholesterol 0.1, Sodium 517, Carbohydrate 18, Fiber 3.5, Sugar 9.8, Protein 2.1
BAKED SALMON WITH SPINACH AND LEEKS
Salmon is a good source of omega-3 fats. This dish goes well with Avocado dressing which is another good source of omega-3s.
Provided by sarajweyland
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 200°C.
- Gently boil or steam the leeks for 5 minutes to soften.
- Place the spinach leaves in a medium-sized baking tin and top with the leeks. Place the salmon on top.
- Mix together the oil, garlic and ginger and liberally brush over the salmon. Squeeze the lemon juice over the salmon.
- Place in the oven and bake for 10 minutes. Remove and allow to sit for 5 minutes.
- Garnish with fresh coriander leaves. Goes well with Avocado dressing drizzled over the top.
- To make the dressing, scoop the flesh from the avocados into a small food processor bowl. Add all the other dressing ingredients and blend until smooth. If necessary add a little cold water to form a smooth paste.
Nutrition Facts : Calories 409.9, Fat 25.8, SaturatedFat 3.8, Cholesterol 52, Sodium 342.9, Carbohydrate 23.1, Fiber 10.7, Sugar 3.7, Protein 26.9
CHEF-BOY-I-BE-ILLINOIS' PORK TENDERLOIN ROSA DI PARMA
Pork tenderloin stuffed with prosciutto, parmigiano reggiano, and spinach that is roasted to perfection and easy enough to prepare for a weeknight dinner for two, or elegant enough to serve to company. The preparation might look intimidating, but it's not as bad as it seems. And once prepared, it roasts in the oven for 30 minutes while you move on to make polenta and stewed apples to serve alongside this delicious dish! One tenderloin made 4 servings for the two of us, but I could see where two hungry people would eat all 4. This recipe is very easy to double as well.
Provided by Chef-Boy-I-Be Illin
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
- Preheat oven to 425°F.
- Cut a lengthwise slit down center of tenderloin to within 1/2 inch of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with wax paper and flatten to 1/4 inch thickness. You can use a meat mallet, or do as I do and save an empty wine bottle with a long neck (usually white wine) so you have a place to hold onto while whacking.
- Spread the flattened tenderloin with the spice mixture from the first step, using your palm to cover the entire surface. Then top the seasoned tenderloin with ham slices, the spinach and spread 1/2 cup Parmigiano-Reggiano over the spinach, leaving a 1-inch border. Starting with a long side, roll up tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string. I personally think it's easier to use toothpicks rather than string. Lightly season outside with salt and pepper (don't overdo it because the ham and parm are salty).
- Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings (or toothpicks) and slicing into four equal servings.
Nutrition Facts : Calories 229, Fat 9.7, SaturatedFat 4.2, Cholesterol 82, Sodium 295, Carbohydrate 5.3, Fiber 3.2, Sugar 0.8, Protein 30.9
CHEF-BOY-I-BE ILLINOIS' MOIST AND HEALTHY CORNBREAD
I love corn bread. Not the stuff out of a box, but the real thing. I went to make some last night and discovered I had no baking powder! So I looked in my Joy of Cooking for substitutions for baking powder, and the resulting corn bread was the best I've tasted. Try it, I think you'll agree!
Provided by Chef-Boy-I-Be Illin
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Sift together the corn meal, flour and sugar.
- Mix the baking soda with the yogurt sour cream and egg.
- Combine the yogurt mixture into the corn meal mixture. The batter will be thick, but don't worry.
- Pour mixture into greased (PAM) 8 inch square pan.
- Bake for 20-25 minutes until a toothpick inserted in center comes out clean.
- NOTE: For a more savory corn bread, omit the sugar and try adding any combination of following -- crumbled bacon, shredded cheese, green chilies.
Nutrition Facts : Calories 344.8, Fat 4.3, SaturatedFat 1.6, Cholesterol 59.1, Sodium 824.9, Carbohydrate 65.6, Fiber 3.1, Sugar 17.6, Protein 11.3
CHIPOTLE-RUBBED SALMON TACOS
From Food & Wine Magazine March 2010 - This is super yummy, but much too spicy as written for our taste. I reduce the Chipotle to 3/4 t. We also like the fish more as is, with the avocado and mayo lime sauce without the cabbage and tortillas.
Provided by TattooedMamaof2
Categories Lunch/Snacks
Time 21m
Yield 8 tacos
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F In a small bowl, whisk the mayo with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each salmon piece with 1 t. olive oil and then the chipotle-orange zest mixture. Let sit 5 minutes.
- Wrap the tortillas in foil and bake for about 8 minutes, until they are soft 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 salmon piece in half. Spread the mashed avocado on the warm tortillas, top with the salmon, and the cabbage. Drizzle each taco with the lime-mayo and serve right away.
Nutrition Facts : Calories 190.7, Fat 8.8, SaturatedFat 1.4, Cholesterol 27, Sodium 93.5, Carbohydrate 15.1, Fiber 3.2, Sugar 1.9, Protein 13.6
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
SALMON TERIYAKI
This is a DR Weil Recipe. Tip: Live Longer by Eating Fish? Maybe. Fatty fish from cold northern waters (such as salmon) are a great source of omega-3 fatty acids, the special polyunsaturated fats our bodies need for optimum health. This weekend, try this wonderful and easy recipe that even non-fish eaters will love.
Provided by Rita1652
Categories Healthy
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the marinade by mixing the sake, soy sauce (a reduced-sodium variety if you prefer), ginger, garlic, and brown sugar together in a small bowl.
- Reserve 1/4 cup of the marinade.
- Rinse the salmon fillets under cold water, place in a glass or ceramic dish, and pour the marinade over it.
- Cover and let marinate in the refrigerator for 1 to 3 hours, spooning the liquid over any exposed parts of the fish once or twice.
- Prepare the grill or preheat the broiler to high heat.
- Remove the fish from the marinade and place on foil on the grill or a broiler pan.
- Broil or grill until done, being careful not to overcook.
- Pour reserved marinade over fish and serve at once.
Nutrition Facts : Calories 452, Fat 7.6, SaturatedFat 1.4, Cholesterol 77.4, Sodium 4153.6, Carbohydrate 19.4, Fiber 1, Sugar 8, Protein 43.1
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