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[video/audio] Redbook - Fresh-Salmon Tacos
What a turn on tacos using salmon. Hey if you can afford it.
Date: 6/23/2009 2:25:06 PM ( 15 y ) ... viewed 1888 times
Fresh-Salmon Tacos
From Redbook
This recipe has been tested by Redbook
With this 10-minute meal, dinner will be on the table before your stomach begins to rumble.
| Santa Fe Salsa:
|
| 1 can(s) |
(11-ounce) mexicorn, drained |
| 1 cup(s) |
cherry tomatoes, halved or quartered |
| 1/2 cup(s) |
black beans, rinsed and drained |
| 1/2 cup(s) |
shredded carrots |
| 1/2 cup(s) |
green chile salsa |
| 1/4 cup(s) |
diced red onion |
| 2 tablespoon(s) |
chopped fresh cilantro |
| Salmon:
|
| 1 tablespoon(s) |
jalapeño-and-lime-flavored olive oil or any favorite flavored or plain olive oil |
| 2 |
(about 1 1/2 pounds total, per recipe) 1-inch thick salmon steaks |
| 1/4 teaspoon(s) |
(each) salt and pepper |
| 8 |
taco shells |
| |
Shredded romaine or iceberg lettuce, for garnish |
DIRECTIONS
- Santa Fe Salsa: In a medium bowl, combine all ingredients; set aside.
- Salmon: Heat a large nonstick skillet over medium-high heat. Brush oil over salmon steaks; sprinkle with salt and pepper.
- Cook salmon in skillet, 3 to 4 minutes per side for medium-rare. Remove from heat; let cool slightly, then break up into chunks.
- Spoon salmon into taco shells, dividing evenly; top with Santa Fe Salsa. Garnish with lettuce.
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Photo: Ellen Silverman
COOKING INFO
| Serves |
4
|
| Yield |
-- |
| Prep Time |
-- |
| Cook Time |
-- |
| Total Time |
-- |
| Oven Temp |
-- |
| Edit serving size
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.
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NUTRITIONAL INFORMATION (per serving)
| Calories |
471 |
| Total Fat |
16g |
| Saturated Fat |
-- |
| Cholesterol |
-- |
| Sodium |
-- |
| Total Carbohydrate |
37g |
| Dietary Fiber |
-- |
| Sugars |
-- |
| Protein |
43g |
| Calcium |
-- |
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