Best Salmon Tacos & Crispy Salmon Bowls

Best Salmon Tacos

Ingredients

1 lb. center-cut salmon fillet*
1 Tbsp. olive oil
1 1/4 tsp. chipotle chili powder 
2 tsp. garlic powder
1 tsp. lime zest
2 tsp. lime juice
3/4 tsp. kosher salt
Corn or flour tortillas 
Crumbled feta cheese * 

Slaw

1 ripe avocado*
1/2 cup Greek yogurt*
1 Tbsp. olive oil
1 tsp. kosher salt
2 tsp. lime zest
3 tsp lime juice
1/2 tsp. Sriracha or hot sauce
3 cups broccoli slaw mix or shredded cabbage
1/4 cup chopped fresh cilantro 

Instructions

 Prepare the slaw: In a mixing bowl, mash the avocado, Greek yogurt, and olive oil together until mostly smooth. Stir in the salt, lime zest and juice, and hot sauce.
Stir in the slaw and cilantro. Taste and adjust hot sauce and salt Cover with plastic, pressing the plastic, and refrigerate until ready to serve.
Preheat the oven to 425 degrees F. Line a baking dish or rimmed baking sheet large enough to hold the salmon with parchment paper or foil. Place the salmon in the center and pat dry. Brush the top of the salmon with the oil.
In a small bowl, stir together the chipotle powder, garlic powder, lime zest, and salt.
With a small spoon, sprinkle it evenly over the top of the salmon. (Reserve the zested lime for serving).
Transfer the dish to the oven and bake the salmon for 12 to 15 minutes. Remove it to a plate, cover it, and let it rest for several minutes.
Cut the zested lime in half or into quarters and squeeze the juice over the top of the salmon. To serve, pile the salmon and slaw into the warmed tortillas. Top with cheese. Enjoy warm, with a dash of extra hot sauce as desired.
 

Recipe and photo credit: Well Plated
*In Flyer July 17-23, 2022

Crispy Salmon Bowls

Rice

1 cup rice, uncooked*
2 tbsp. unseasoned rice vinegar
1 tsp sugar
1/2 tsp salt 

Salmon

2 lbs. salmon*
salt, garlic powder, onion powder, chili powder, paprika + dried oregano to taste
1/4 cup sesame oil (divided) 

Spicy Mayo

1/2 cup mayonnaise*
2 tbsp. Sriracha sauce
1 tbsp. honey*

Toppings 

1 large avocado, sliced*
1 large carrot, julienned
3 cucumbers, sliced
3 scallions, diced
4 oz salmon caviar
1 nori sheet, sliced thin strips
1 tbsp. black sesame seeds 

Instructions

Cook the rice. In a small pot, warm your rice vinegar, sugar, and salt until just about to boil and then remove from the burner. Transfer your cooked rice to a platter, evenly pour the mixture on top and fluff with a fork.
Remove the skin from your salmon, pat dry with a paper towel. Cube the salmon into 1.5-inch chunks. Season the pieces with the seasonings – generously. Toss them to spread it all over the pieces. 
In a large skillet, working in 2 batches, heat 2 tbsp. sesame oil on medium high. Add HALF the salmon and cook for 3-4 minutes per side, gently turning. Internal temperature of salmon should be no less than 145°F. Transfer cooked salmon to paper towel lined platter. Wipe down your pan clean and repeat with remaining oil and salmon.
Whisk all the ingredients for spicy mayo together until smooth.  

Recipe and photo credit: Hungry Happens
*In Flyer July 17-23, 2022