Seared salmon tacos with asparagus-scallion salsa and lime yogurt
Gluten Free, Soy Free
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.
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.
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.
While the salmon cooks, prepare the lime yogurt.
Make the lime yogurt
- Juice half the lime; cut half into wedges for garnish.
Warm the tortillas
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