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.

INGREDIENTS

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U.S.

Metric

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

1. Santa Fe Salsa: In a medium bowl, combine all ingredients; set aside.
2. Salmon: Heat a large nonstick skillet over medium-high heat. Brush oil over salmon steaks; sprinkle with salt and pepper.
3. Cook salmon in skillet, 3 to 4 minutes per side for medium-rare. Remove from heat; let cool slightly, then break up into chunks.
4. Spoon salmon into taco shells, dividing evenly; top with Santa Fe Salsa. Garnish with lettuce.

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