Salmon Fresco Tacos with a Fresh Roasted Corn & Mango Salsa
Prep Time: 30 minutes
Cook Time: 10 minutes
Keywords: saute grill entree low-sodium Low-Fat Salmon Mango Corn Southwest fall spring summer
A flavorful fish taco with fresh mango, corn and tomato.
For the Salsa
For the Salmon
- 2 tsp Extra Virgin Olive Oil
- 1/3 cup Sweet Corn (approx. 1 ear of sweet corn), cut off the cob
- 1/2 cup Mango, diced
- 1/2 cup Tomato, diced
- 2 tbsp Scallion, chopped
- 1 tbsp Fresh Squeezed Lime Juice, approx. 1 medium lime
- 1 small Jalapeno or Serrano Pepper, finely diced (add more or less to your liking)
For the Garnish
- 1 tsp Extra Virgin Olive Oil
- 1 lb Wild Caught Sockeye Salmon
- 1-1/2 cups Napa Cabbage, shredded
- 8 small Tortillas (corn or flour, it's your choice!)
- Old Bay Seasoning
- Salt & Pepper to taste
- Sour Cream
- Shredded Queso Cheese
- Fresh Sliced Avacado
- Black Beans
- Cilantro Lime Rice
- Fresh Chopped Cilantro
For the Salsa (make at least 1 hour ahead of time so that the flavors marry)
For the Salmon
- Cut the corn off the cob and set aside.
- Heat 2 tsp of the olive oil in a pan over medium-high heat. Add corn; roast until fragrant (about 1-2 minutes), stirring occasionally. Be careful not to over-cook or use too much oil as it will make the corn soggy and too soft...that won't make for a nice salsa. Move the corn to a dish and set aside to cool.
- Wile corn is cooling prep your tomatoes, peppers, scallions and mango and squeeze the lime for the juice.
- Once the corn has cooled, combine it with your prepared tomatoes, peppers, scallions, mango and lime juice. Stir. Seal with a lid or plastic wrap and refrigerate for at least 1 hour.
- Heat 1 tsp of olive oil over medium heat. While your pan is heating up, sprinkle the Old Bay seasoning, salt & pepper. Add your salmon filet to your hot pan, skin side down. Cover and cook until your salmon flakes with a fork and is "just" cooked through; approx. 5 minutes.
- Once salmon is completely cooked, break into pieces to easily put on tacos.
- Just before serving, heat tortillas on a skillet over medium-high heat until soft and warm
- Serve with the Roasted Corn & Mango Salso and your favorite garnishes.
Recipe by Kim in the Kitchen at http://www.kimsinthekitchen.com