2tablespoonsquick-pickle brine (rice vinegar + maple syrup)
1/4 - 1/2cupasparagus (4-6 spears)chopped
26-ozskin-on salmon fillets
6lettuce wraps or corn tortillas
2tablespoonsroasted 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.
| Nutrition Information Disclaimer | Nutrition calculated using butter lettuce wraps. Use corn tortillas or other gluten-free tortillas if desired, but please note your nutritional information will change.Use coconut yogurt to make this dairy free. Use lettuce leaves to make these tacos Whole30 and Paleo.