Salmon Fish Tacos with Tomato and Orange Salsa
1/2 cup cucumber, diced
2 tbsp. green onion, chopped
3 tbsp. lemon juice
1/2 tsp. orange, kumquat or lemon zest
1/2 wild salmon
1/2 jalapeno chile, minced
Tomato and Orange Salsa
1 large orange and 1 large tomato diced
2 tbsp. cilantro
1/2 tsp. jalapeno
1/2 tsp. lemon zest
1 tbsp. lime/lemon juice
creme fraiche or sour creme
So I didn’t have limes, cilantro or jalapenos on hand so I improvised a little bit. This recipe is an adaptation to the fish tacos in Williams-Sonoma Essentials of Healthful Cooking.
Directions: season salmon with salt and pepper on both sides, cook in a preheated 425* oven for about 5-7 minutes a side. Flake fish into a bowl and add cucumber, green onion, jalapeno, orange zest, 1/4 tsp. salt and lemon juice.
Salsa: combine sliced orange, tomato, cilantro, jalapeno, orange zest, lemon juice, salt and avocado.
I like to heat the corn tacos in the oven so they are a little crisp, then I put the salmon/cucumber mix on there, followed by salsa, and creme fraiche. Bon appetit!