So the most random thing happened this weekend. While shopping for ingredients to make vegan tuna salad, I stumble upon canned Non-GMO Wild Alaskan Salmon. At that point I reconsidered making my vegan tuna salad to a salmon salad but I thought of a better idea. Blackened Salmon Tacos with Pineapple Salsa!
I was a bit hesitant at first because I rarely use canned foods, and I really thought the tacos wouldn’t come out tasting that great. But luckily it turned out to be a great hit with my family. They had no idea it was canned salmon, until I actually told them it was.The whole secret is to marinate, season and cook the salmon, than topping it off with some raw spinach and Whole Foods Pineapple Salsa. This brought the tacos to a whole other level.
Next time I’m definitely trying this recipe with fresh salmon, but it was great to try out the recipe on 4 dollars worth of salmon instead of 20. I must say I think I did pretty good for the first try at Salmon Tacos and it wont be my last. Taco night just got a whole lot better! Check out the recipe below:
P.S.: I know most of you might not have a Whole Foods near by so I added their Pineapple Salsa recipe below:
Blackened Salmon Tacos with Pineapple Salsa
- 1 can (14.75 oz) Non-GMO Wild Alaskan Salmon (drained ,remove skin & bones) or 1lb fresh Wild Caught Salmon
- 1 tbsp of olive oil
- 1/2 an onion (chopped)
- 1/2 an bell pepper (chopped)
- 1/2 a rib of celery (chopped)
- 2 garlic cloves (minced)
- Juice of 2 lemons
- 1tsp red pepper flakes
- Flour Tortilla
- Pinch of Old Bay seasoning
- Blackened seasoning (to your liking)
- Taco seasoning (to your liking)
- Organic Spinach (for topping)
- Pineapple Salsa (for topping)
- Preheat the oven to 150° F.
- Drain the salmon and remove the skin and bones. Rinse the salmon with water. Set aside
- In a medium bowl, place the salmon and squeeze the lemon juice over it. Let marinate for about 10 minutes.
- Place the tortillas in the oven and warm for 5-10 minutes.
- In the medium bowl, lightly coat the salmon with Blackened seasoning, flip the salmon and lightly coat with Taco seasoning. Set aside for about 15 minutes.
- In a hot medium skillet, pour the olive oil. Add the garlic, peppers, onions and celery till browned. Add a pinch of Old Bay Seasoning and stir.
- Add the salmon along with the marinade and red pepper flakes. Cook until all the liquid is gone. For about 5-10 minutes.
- Take a Tortilla, add a much spinach to your liking, top it with the salmon and salsa. Serve and Enjoy.
Makes about 7 tacos
- 2 cups diced fresh pineapple
- 1/2 cup fresh cilantro, chopped
- 1/4 cup finely chopped red onion
- 1 serrano pepper, seeded and finely chopped
- Zest and juice of 1 lime
- 1/8 teaspoon fine sea salt
Toss all ingredients together in a large bowl. Serve immediately or cover and chill until ready to use.
Recipe found here.