Seared salmon tacos with asparagus-scallion salsa and lime yogurt

Gluten Free, Soy Free

2 Servings, 660 Calories/Serving

30 - 40 Minutes

Chef Justine’s ingenious seared asparagus and scallion salsa turns these fish tacos up to eleven. Quick-pickled cabbage adds tang, while pumpkin seeds provide the crunch. We let the wild-caught salmon fillets shine by skipping the traditional beer batter to pan-sear the fish instead.


  • ¼ pound Savoy cabbage
  • Quick-pickle brine (rice vinegar - maple syrup)
  • 2 scallions
  • 2 ounces asparagus
  • Fresh cilantro
  • Two 6-ounce skin-on wild Yukon River salmon fillets
  • 1 lime
  • ¼ cup Greek yogurt
  • 6 Mi Rancho 100% corn tortillas
  • 2 tablespoons roasted pumpkin seeds



Make the pickled cabbage

  • Cut away any core from the cabbage; cut the cabbage into thin strips.
In a small bowl, stir together the cabbage and quick-pickle brine. Season with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.


Prep and cook the salsa

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Snap off the woody ends from the asparagus.
  • Coarsely chop the cilantro.
In a medium frying or grill pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallions and asparagus and cook, turning once, until tender and lightly charred, 3 to 4 minutes per side. Transfer to a cutting board and let cool enough to handle; do not clean the pan. Cut the asparagus crosswise into ¼-inch pieces.
Transfer the scallions and asparagus to a small bowl. Add the cilantro and 1 teaspoon oil, season with salt and pepper, and stir to combine. Let stand while you prepare the rest of the meal.


Cook the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In the same pan used for the vegetables, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness. Transfer to a plate and, using a fork, flake the salmon into bite-size pieces, discarding the skin if desired.
While the salmon cooks, prepare the lime yogurt.


Make the lime yogurt

  • Juice half the lime; cut half into wedges for garnish.
In a small bowl, stir together the lime juice and yogurt and season with salt.


Warm the tortillas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.



Transfer the tortillas to individual plates and fill with the pickled cabbage, salmon, and asparagus-scallion salsa. Top with the lime yogurt and pumpkin seeds; serve with the lime wedges.

Nutrition per serving: Calories: 660, Protein: 56 g, Total Fat: 25 g, Monounsaturated Fat: 10 g, Polyunsaturated Fat: 7 g, Saturated Fat: 4.5 g, Cholesterol: 70 mg, Carbohydrates: 62 g, Fiber: 5 g, Added Sugar (Maple syrup): 6 g, Sodium: 500 mg
Contains: fish, milk

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