Salmon Tacos With Greens And Tomatillo Salsa Food
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
ROASTED TOMATILLO SALMON
Provided by Marcela Valladolid
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a bowl, toss the tomatillos and red onion with the olive oil, and salt and pepper to taste. Spread on the prepared baking sheet and top with the salmon fillet. Season the salmon with salt and pepper and top with the lemon slices, chopped chives and chopped cilantro. Roast 20 to 30 minutes for rare to medium rare. Transfer the salmon to a serving platter and return the tomatillo and onion mixture to the oven. Continue to roast until tender and caramelized, about 5 minutes more.
- Serve the tomatillos and onions alongside the salmon.
QUICK GREEN TOMATILLO SALSA
I make this tangy, versatile tomatillo salsa to accompany a range of Mexican and Tex-Mex dishes. It's always great with shrimp and fish, and it's my go-to salsa for tacos with chicken in the filling, and with vegetables like potatoes and greens, summer squash and corn. I roast the tomatillos under the broiler before blending them to get a deep, toasty flavor. You can also roast the chiles if you want a deeper roasted-spicy flavor, as opposed to grassy-spicy flavor. If you wish to roast the chiles alongside the tomatillos, place the whole chiles on the baking sheet, too; they will be done faster than the tomatillos, only a minute or two on each side. Once they're cool enough to handle, peel and stem them, and coarsely chop, then proceed with the recipe.
Provided by Martha Rose Shulman
Categories dips and spreads
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Heat broiler, positioning a rack at the highest setting under the heat. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil 2 to 5 minutes, until charred on one side. Turn tomatillos over and broil 2 to 5 minutes longer, until charred. Transfer tomatillos to a blender, tipping in any juice that may have accumulated on the foil.
- Add chiles, onions, garlic (if using), cilantro and 1/4 cup water to blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving, to allow the flavors to develop.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 5 grams
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 :
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From chefdehome.com
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- For Salsa Verde: Preheat the broiler or oven to 550 degrees F. Peel and wash tomatillos under warm water to get rid of sticky-ness. Peel and dice onion into big pieces. Leave garlic unpeeled. Also, slice jalapeno in half. Place all ingredient in a bowl. Drizzle oil and big a pinch or 2 or salt and black pepper. Spread all ingredients on baking sheet lined with aluminium foil and a rack (optional). Roast for 6-7 minutes until tomatillos are softened and slightly charred.
- Once roasted, remove salsa ingredients from oven. Leave oven on. Coat salmon fillets with salt and black pepper. Reduce the oven heat to 350,. Place salmon skin-side down on baking sheet. Bake for 9-13 minutes.
- Transfer roasted onion, tomato and jalapeno to a food processor. Discard the skin of garlic. Add vegetable stock and puree the ingredients.
ROASTED SALMON WITH TOMATILLO VERDE SALSA - LOVE OF FOOD
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BLACKENED SALMON TACOS WITH AN AVOCADO TOMATILLO SALSA
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From unocasa.com
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- Start by making the blackened salmon. Combine all of the spices from the list above in a mixing bowl, and then spread the spice mix out onto a large plate.
- Pat the portions of salmon down with kitchen paper, so that they are damp rather than wet. (This will help ensure that the correct amount of the spice mixture sticks to each piece of fish.)
- Take each salmon piece and press it down on the plate containing the spice mix, one side after another, until the surface of the fish is evenly coated with the spices.
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In a food processor, process together the tomatillo, onion, jalapeno, 1 tablespoon cilantro, and half of the lime juice, until fairly smooth. Then, pulse in the avocado. Season with …
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Reviews 3Category TacosCuisine Fish And SeafoodTotal Time 30 mins
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- Bring a small pot of water to a boil. Turn down to a simmer and add the tomatillos. Simmer for about 3 minutes – they’ll turn sort of olive green. Remove from water and submerge in an ice bath or set aside to cool for a few minutes, until you can handle them without burning your fingers.
- Pat fillets dry with a paper towel. In a small bowl, stir together the coffee, brown sugar, cumin, coriander, chili powder, ½ teaspoon salt, and black pepper. Stir in 1/2 teaspoon olive oil. Use a brush to coat the tops of the salmon fillets with the spice mixture.
SALMON TACOS RECIPE -SUNSET MAGAZINE
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From sunset.com
Servings 4-6Calories 550 per servingEstimated Reading Time 3 mins
From sunset.com
Servings 4-6Calories 550 per servingEstimated Reading Time 3 mins
- Rinse salmon and pat dry; cut the fillet crosswise into 1/2-inch-wide strips (cut any longer than 6 in. in half). In a bowl, whisk flour, beer, egg, and mustard until well blended.
- Pour 1/2 inch oil into a 10- to 12-inch frying pan over high heat. When surface is rippling, one at a time, dip salmon strips in beer batter, turn to coat all sides (or spoon batter over fish), and lay slightly apart in a single layer in hot oil. Cook, turning pieces once with a wide spatula, until batter is golden brown on all sides and salmon is just opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes total. As cooked, transfer to a paper towel-lined 12- by 17-inch baking pan and keep warm in a 200° oven. As there's room in frying pan, coat and cook remaining salmon strips. Add to fish in baking pan and sprinkle all with salt. Discard remaining batter and the oil in pan; wipe pan clean with paper towels.
- Set frying pan over medium-high heat. One at a time, lay tortillas in pan and heat, turning once, just until warm, about 30 seconds total for each tortilla. As heated, transfer to a platter or plates and fill each with an eighth of the salmon and 1/4 cup shredded cabbage. Add chipotle mayonnaise and tomatillo salsa as desired.
- Serve with lime wedges to squeeze over tacos and remaining mayonnaise and salsa to add to taste.
BLACKENED SALMON TACOS - GIMME DELICIOUS
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From gimmedelicious.com
4.8/5 (12)Total Time 20 minsCategory HealthyCalories 228 per serving
From gimmedelicious.com
4.8/5 (12)Total Time 20 minsCategory HealthyCalories 228 per serving
- To make salmon: In a small bowl combine the spices. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only. Heat a large heavy-bottomed pan or cast-iron skillet over medium heat, and add the oil. Add the salmon flesh side down. Cook for 2 to 3 minutes per side or until the skin is crispy. Once the salmon has slightly cooled, peel the skin away with a fork and shred into large chunks.
- To assemble: Char the tortillas on the stove-top (gas stoves only) until the edges are lightly burnt. Fill each tortilla with lettuce, tomato, onion, about 1/2 of each salmon fillet, a sprinkle of cilantro, a drizzle of fresh lime and a drizzle of sour-cream or salsa.
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- Remove the husks from the tomatillos and rinse under cool water to remove the stickiness. Place the tomatillos, onion and pepper on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss. Place the wrapped garlic on the pan. Roast for 15 minutes or until the tomatillos are soft.
- Unwrap the garlic from the foil, peel it, and place in the bowl of a food processor. Add the roasted vegetables, lime juice and cilantro and pulse. If your salsa is too thick, add 1 to 2 tablespoons water to thin to desired consistency. Season to taste.
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- In a small bowl, stir the cumin with the chili powder, brown sugar and coffee. Season generously with salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture.
- Meanwhile, in a food processor or blender, puree the tomatillos with the cilantro, jalapeño and garlic until smooth. Add the sour cream and process until smooth, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper. Add the cabbage and toss to coat.
- Preheat the oven to 300°. Preheat a grill pan. Lightly brush each tortilla with olive oil. Stack the tortillas and wrap them in foil. Bake for 10 minutes. Meanwhile, brush the grill pan with olive oil and grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes. Transfer the salmon to a plate and flake with a fork.
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- Rinse salmon and pat dry; cut the fillet crosswise into 1/2-inch-wide strips (cut any longer than 6 in. in half). In a bowl, whisk flour, beer, egg, and mustard until well blended.
- Pour 1/2 inch oil into a 10- to 12-inch frying pan over high heat. When surface is rippling, one at a time, dip salmon strips in beer batter, turn to coat all sides (or spoon batter over fish), and lay slightly apart in a single layer in hot oil. Cook, turning pieces once with a wide spatula, until batter is golden brown on all sides and salmon is just opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes total. As cooked, transfer to a paper towel-lined 12- by 17-inch baking pan and keep warm in a 200° oven. As there's room in frying pan, coat and cook remaining salmon strips. Add to fish in baking pan and sprinkle all with salt. Discard remaining batter and the oil in pan; wipe pan clean with paper towels.
- Set frying pan over medium-high heat. One at a time, lay tortillas in pan and heat, turning once, just until warm, about 30 seconds total for each tortilla. As heated, transfer to a platter or plates and fill each with an eighth of the salmon and 1/4 cup shredded cabbage. Add chipotle mayonnaise and tomatillo salsa as desired.
- Serve with lime wedges to squeeze over tacos and remaining mayonnaise and salsa to add to taste.
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1 cup fresh pineapple, diced fine. ¼ cup white onion, diced fine. ¼ cup cilantro leaves, chopped. ½ lime, juiced. 1 tbsp. olive oil. Sea salt to taste. Broil tomatillo until evenly charred, approx. 5-10 minutes. Let cool, peel off charred skin and dice. Add to …
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Cuisine Appetizers Dinner Salmon SeafoodCategory Appetizers Dinner Salmon Seafood
From patagoniaprovisions.com
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Estimated Reading Time 1 min
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SALMON TACOS WITH TOMATILLO SALSASALMON TACOS WITH ...
Salmon Tacos with Tomatillo SalsaSalmon Tacos with Tomatillo Salsa ... Pink Salmon, drained and flaked 1 pound red or white potatoes, peeled and cubed 1 tablespoon ground chili powder 2 cups tomatillo salsa (recipe below) or any green salsa 1/3 cup lime juice 12 green onions, thinly sliced 1 cup chopped fresh cilantro 32 4-inch corn tortillas Tomatillo Salsa: 3 …
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Apr 8, 2021 - Salmon Tacos With Greens and Tomatillo Salsa. Apr 8, 2021 - Salmon Tacos With Greens and Tomatillo Salsa. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore • Food And Drink • World Cuisine • …
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SALMON TACOS WITH GREENS AND TOMATILLO SALSA RECIPES
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From allrecipes.com
SCOTT LINQUIST’S CURED SALMON TARTARE WITH SLICED AVOCADO ...
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From cart.oshensalmon.com
From cart.oshensalmon.com
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Supercook found 9 tomatillo and salmon recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list tomatillo and salmon. Order by: Relevance. Relevance Least ingredients Most ingredients. 9 results. Page 1. Broiled …
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TACOS WITH SALMON OR ARCTIC CHAR, GREENS AND TOMATILLO ...
Tacos With Salmon or Arctic Char, Greens and Tomatillo Salsa. Either salmon or arctic char will work in this dish. You can oven-steam it ahead and flake the fish, then just toss with the greens and salsa when you are ready to serve the tacos. The fish doesn’t have to be hot; but it should be well seasoned. 1 pound salmon or arctic char fillets
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SUMMER TACOS WITH CORN GREEN BEANS AND TOMATILLO SALSA RECIPES
Top with a generous spoonful of salsa, a sprinkling of cheese, and if desired, a handful of shredded cabbage. Fold up the tortilla and serve. Fold up the tortilla and serve. Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 3 grams, …
From tfrecipes.com
From tfrecipes.com
SALMON TACOS WITH GREENS AND TOMATILLO SALSA RECIPE ...
Jul 29, 2013 - 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. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca
From pinterest.ca
PAN FRIED TOMATILLOS - ALL INFORMATION ABOUT HEALTHY ...
Tomatillo salsa to the rescue. Roasted chicken, pan fried pork chops, nachos, green pork chili. 21 Best Tomatillo Recipes 261 People Used More Info ›› Visit site > Fried Green Tomatillos - Nutmeg Nanny best www.nutmegnanny.com. Coat the bottom of a large frying pan with vegetable oil and set over medium high heat. Once the oil is hot add in coated tomatillo slices and fry till …
From therecipes.info
From therecipes.info
SALMON TACOS WITH GREENS & TOMATILLO SALSA GELSON'S
1 cup tomatillo salsa . 8 to 10 corn tortillas. 2 to 3 ounces crumbled queso fresco, optional. Shredded cabbage, optional. Chopped cilantro, optional. Directions. Preheat the oven to 300º. Lightly oil a baking pan and place the salmon on top. Season with salt and gently rub the salt into the surface of the salmon. Add pepper to taste.
From gelsons.com
From gelsons.com
FISH TACOS | FOOD & WINE
For her light and satisfying tacos, chef Deborah Schneider fills warm corn tortillas with meaty charred halibut and aguachiles, a brilliant, spicy, tart salsa. More Taco Recipes 2 …
From foodandwine.com
From foodandwine.com
CROWN PRINCE SEAFOOD - SALMON TACOS WITH TOMATILLO SALSA ...
Make the salsa ahead of time or use store bought green salsa for ease. #cannedsalmon... Jump to. Sections of this page. Accessibility Help. Press alt + / to open this menu. Facebook. Email or Phone: Password: Forgot account? Sign Up. Salmon Tacos with Tomatillo Salsa. Crown Prince Seafood posted a video to playlist Recipe Videos. December 3, 2020 · These salmon tacos …
From facebook.com
From facebook.com
16 TOMATILLO RECIPES - FOOD.COM
16 Tomatillo Recipes. The Mexican husk tomato — it's got a way of enhancing flavor wherever it lands, and accepting spice like a best friend. While it's typically prepared by roasting and pureeing, these recipes will show you how to use up that salsa in unique ways, while keeping it whole for added texture in other dishes. recipe Tomatillo Chicken Tacos "These were very …
From food.com
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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