Salmon Tacos With Pineapple-Chile Salsa
Ingredients
The salmon
-
1½
lb.
skinless, boneless salmon fillet
-
12
inches
ginger, peeled, finely grated
-
2
cloves
garlic, finely grated
-
2
tsp.
New Mexico or Kashmiri chile powder
-
1
tsp.
ground coriander
-
1
tsp.
ground cumin
-
4
Tbsp.
fresh lime juice
-
3
Tbsp.
grapeseed or vegetable oil
-
1½
tsp.
Diamond Crystal or 1 tsp. Morton kosher salt
The salsa
-
½
small
red onion, finely chopped
-
2
serrano chiles, finely chopped
-
2
cups
chopped pineapple (from about ½ medium pineapple)
-
½
cup
chopped cilantro
For serving
-
lime wedges
-
toasted corn tortillas
Instructions
- 1. Combine ginger, garlic, chile powder, coriander, cumin, 2 Tbsp. lime juice, 1 Tbsp. oil, and salt in a bowl to create a paste. Coat the salmon and let it marinate for 15 minutes.
- 2. Mix red onion, chiles, pineapple, cilantro, and remaining lime juice in a bowl to make the salsa. Season with salt and set aside.
- 3. Heat remaining oil in a skillet over medium-high heat. Cook the salmon until opaque and browned, about 5 minutes per side. Flake the salmon into large pieces.
- 4. Serve the salmon with the salsa, cilantro, tortillas, and lime wedges to build tacos.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
60mg
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