I’ve recently been watching Barefoot Contessa while I’m working in the kitchen. I watch her on You Tube and I love that because there are no commercials! It’s just recipe after wonderful recipe pouring out of her lovely kitchen. She always inspires me to cook!!
I recently saw her make these Salmon Tacos and knew I had to try them. Wow! Are they good! There’s a tangy dill slaw that adds a nice little crunch to the slightly spicy salmon.
You can see in my picture that I used my homemade tortillas, which puts any Mexican food over the top! If you want to see how I made them, you can visit my Instagram account (Denisec_refreshher or scroll down and click the camera icon). In my profile you’ll see a little circle that says, Tortillas. The whole process is there. I grilled my last batch and love the ease and the results!
Here’s Ina’s recipe for the Salmon Tacos and the slaw that accompanies them:
ROASTED SALMON TACOS
Ingredients for the slaw
3/4 lb green cabbage, cored and finely shredded
1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced
1/4 cup good white wine vinegar
3 Tbsp minced fresh dill
Kosher salt and freshly ground black pepper
Ingredients for the salmon
Olive oil, for greasing the pan
1 3/4 lbs center-cut fresh salmon fillet, skin removed
2 tsp chipotle chile powder – (I used regular chili powder)
1 tsp grated lime zest
Kosher salt and freshly ground black pepper
3 Tbsp freshly squeezed lime juice, divided
12 (6-inch) corn tortillas
4 ripe Hass avocados, seeded and peeled
3/4 tsp Sriracha
Directions
1. At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 tsp salt, and 1/2 tsp black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
2. When ready to serve, preheat the oven to 425°F. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 tsp salt in a small bowl. Brush the salmon with 1 Tbsp 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.
3. Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 Tbsp of lime juice, the Sriracha, 1 tsp salt, and 1/4 tsp black pepper.
4. 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.
I think I could eat Salmon any way it comes, but these tacos are definitely going to be on a repeat menu!!
With love from my country kitchen,
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