Salmon Tacos with Pineapple-Chile Salsa
Ready to up your fish taco game? This is a great one from Bon Appetit. Salmon Tacos with Pineapple-Chile Salsa are bright and healthy during these long winter days and would be equally perfect in the summertime at any backyard party. They are delicious as is or the way my daughter likes them, with a squirt of sriracha mayo (which has quickly become the number one condiment in our house).
I liked these tacos so much the first time that I found myself making them again two weeks later and even delivering them as a meal to a recuperating friend. This may not seem like a big deal but when a dish gets made twice in rapid succession around here, it’s news. I serve them alongside a salad with this Chipotle Honey Vinaigrette which is one of the salad dressings I like to keep in my fridge. The recipe makes a “salad dressing size” bottle, which is nice. Enjoy!
PS: Picture borrowed from Bon Appetit. Have you ever tried taking a picture of tacos?!
Salmon Tacos with Pineapple-Chile Salsa
Ingredients
- 1 2" piece fresh ginger, peeled, finely grated or 2 Tbls grated ginger
- 2 cloves garlic, finely grated
- 2 tsp New Mexico or Kashmiri chile powder I used hot paprika or you can use paprika with a dash of cayenne
- 1 tsp ground coriander
- 1 tsp 1tsp. ground cumin
- 4 Tbls fresh lime juice divided
- 3 Tbls grapeseed or vegetable oil divided
- 1 tsp kosher salt plus more to taste
- 1 1 1/2-lb skinless, boneless salmon fillet cut into 2" pieces
For the Pineapple-Chile Salsa
- 1/2 small red onion, finely chopped
- 2 serrano chiles, finely chopped or 1 jalapeno
- 2 c chopped pineapple (from about ½ medium pineapple)
- 1/2 c chopped cilantro plus some extra leaves for serving
- Lime wedges and toasted corn or flour tortillas (for serving)
Instructions
- Stir together ginger, garlic, chile powder, coriander, cumin, 2 Tbsp lime juice, 1 Tbsp oil, and 1 tsp kosher salt in a medium bowl to create a paste. Add salmon to bowl and toss until evenly coated. Let salmon sit at room temperature 15 minutes to marinate.
- Meanwhile, mix red onion, chiles, pineapple, ½ cup cilantro, and remaining 2 Tbsp lime juice in a medium bowl to combine; season with salt. Set pineapple-chile salsa aside.
- Heat remaining 2 Tbsp oil in a large nonstick skillet over medium-high. Add salmon and reduce heat to medium. Cook, undisturbed, until opaque all the way through and a browned crust forms underneath, about 5 minutes. Turn over and cook until second side is browned and flesh easily flakes with a fork, about 3 minutes. Transfer salmon to a plate and flake into large pieces with a fork (or indivuals can do the flaking on their own tacos); squeeze a couple of lime wedges over.
- Serve salmon with pineapple salsa, cilantro, tortillas, and more lime wedges to build tacos.