SALMON
TACOS

3-4 SERVE

INGREDIENTS

• 1 pound salmon cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon ancho chili powder (or regular chili powder if you can’t find ancho)
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 1/2 tablespoons olive oil

INGREDIENTS

• 1 pound salmon cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon ancho chili powder (or regular chili powder if you can’t find ancho)
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 1/2 tablespoons olive oil

PREPARATIONS

For serving

small tortillas (corn or flour)

fish taco slaw

chopped cilantro

lime wedges

Instructions

Pat salmon cubes dry. In a small bowl, add salt, black pepper, chili powder, ancho chili powder, garlic powder, and onion powder. Stir together to combine. Season the salmon only with the seasoning mixture.

Heat olive oil in a large nonstick skillet over medium-heat, heat oil. Add the salmon cubes and cook until the browned on all sides, about 4 to 5 minutes, or when the flesh is opaque and flaky.

Transfer salmon to a plate and let it rest and cool slightly for 3 minutes. Flake the salmon into large pieces using a fork.

Serve in warm corn or flour tortillas with Asian slaw and garnish with chopped cilantro, and lime wedge on the Stovetop: Heat a grill pan, large cast iron, or nonstick skillet over medium-high heat. Evenly grease the surface of the pan with about 1 tablespoon of olive oil. Once the oil is hot, add patties. Cook until golden brown, about 3 to 4 minutes. Flip and cook until the internal temperature reach about 130ºF, about 2 to 4 minutes.

Right before serving, grill the buns cut side down. Heat until toasted, about 2 to 3 minutes.

Add about 1 tablespoon of lemon dill sauce to each toasted bottom bun. Top with a salmon patty, tomato, onion, and lettuce.