Seared salmon with asparagus- scallion salsa and a drizzle of lime yogurt makes these Fish Tacos amazingly delicious. Ditch the tortillas and wrap in lettuce to keep it low carb.
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What’s better than seared salmon? Seared salmon tacos! These tacos are loaded with so much flavor it’s hard to not like them. Quick pickled cabbage adds tang, while the browned asparagus and scallion salsa add wholesome veggies.
The star of the dish is inevitably the pan-seared wild salmon but when you drizzle all these goodies with lime yogurt and top with roasted pumpkin seeds, the tacos become out of this world delicious.
This recipe has been generously provided to you by Sun Basket and flawlessly created by their executive chef Justine Kelly.
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Related: How to Reheat Tortillas
Seared Salmon Tacos with Asparagus Scallion Salsa
Seared Salmon Tacos with Asparagus Scallion Salsa (Low Carb, Gluten Free)
- 1/4 pound Savoy cabbage
- 2 tablespoons quick-pickle brine (rice vinegar + maple syrup)
- 2 scallions chopped
- 1/4 - 1/2 cup asparagus (4-6 spears) chopped
- 2 tablespoons fresh cilantro chopped
- 2 6-oz skin-on salmon fillets
- 1 lime
- 1/4 cup Greek yogurt
- 6 lettuce wraps or corn tortillas
- 2 tablespoons roasted pumpkin seeds
Quick Pickled Cabbage
- Cut away any core from the cabbage; cut the cabbage into thin strips. In a small bowl, stir together cabbage and quick pickle brine. Season with salt and pepper and set aside.
Prep and Cook the Salsa
- Trim the root ends from the scallions; thinly slice. Snap off the woody ends from asparagus.
- In a medium frying pan over medium heat, warm 1-2 tablespoons oil. Add chopped scallions and asparagus and cook, stirring once, until tender and lightly charred (about 3-4 minutes).
- Remove from pan and place in a small bowl. Add cilantro and 1 teaspoon oil. Season with salt and pepper and stir to combine. Set aside.
Cook the Salmon
- Pat the salmon dry with paper towel; season generously with salt and pepper.
- In the same pan used for vegetables, warm 1 tablespoon oil over medium high heat. Add salmon, skin side down, and cook until the skin is browned and crisp (4-5 minutes).
- Turn and cook until flesh is opaque and flaky (2-3 minutes). Transfer to a plate, and flake the salmon into bite-size pieces using a fork. Discard the skin if desired.
Make Lime Yogurt
- Juice half of the lime and stir together with yogurt. Season with salt to taste. Reserve the remaining lime half for garnish.
Warm tortillas on stovetop directly over flame or on pan just until pliable and warmed through. Or prepare large lettuce leaves if desired.
- Transfer tortillas to individual plates and fill with pickled cabbage, salmon, asparagus-scallion salsa. Top with lime yogurt and pumpkin seeds; serve with the lime wedges.