My love affair with the taco continues here on Lieslicious...
These puppies are perfect for summer grilling...all the fillings are in prime season, salmon included. Yes, fish does have a "season" and it's full-on salmon time right 'bout now.
The fish pairs perfectly with a sweet-crunchy-creamy peach & cucumber salsa packed with all sortsa summer produce. It's such a healthy & delicious quick dinner...one of my absolute favorites!
Serves 4
1 pound wild salmon with skin, about 1 inch thick, cut into 2 equal pieces
2 T. olive oil
1/4 c. chopped fresh oregano
1 t. chili powder
kosher salt & fresh ground pepper
1/4 c. plain Greek yogurt
1/4 c. mayonnaise
1 peach - diced
1 medium tomato - diced
2 T. chopped cilantro
2 green onions - greens & white chopped
1/2 c. cucumber - diced
1/2 t. red or green jalapeno - minced
1 T. lime juice
a couple pinches kosher salt
1/2 avocado - diced
corn tortillas
Cholula (or your favorite hot sauce)
lime wedges
Preheat grill on medium-high for at least 10 minutes. Drizzle salmon pieces on both sides with olive oil. Sprinkle flesh side with chopped oregano, chili powder, and salt & pepper.
In a small bowl, mix Greek yogurt and mayonnaise together and stir well to combine.
In another medium bowl, combine the peach, tomato, cilantro, green onion, cucumber, lime juice and salt. Stir to mix flavors. Gently fold in diced avocado.
Oil grill grates and place salmon, skin side down, on grill. Close lid and cook for 4 minutes. Flip, close lid and cook 4 more minutes. Remove from grill, cover with foil and let rest 5-10 minutes. When ready to serve, remove skin and coarsely break up fish for the taco filling. Sprinkle with a little more salt.
An easy way to warm up a stack of tortillas is to wrap them in a damp paper towel and microwave for 20-30 seconds. Remove them, carefully unwrap them (steam may be hot!) shuffle the stack a bit, re-wrap & heat for 15 more seconds. They will keep warm for awhile wrapped in aluminum foil.
To assemble, fill corn tortillas with a little fish, a bit of white sauce and a generous spoonful of salsa. A little squeeze of lime and a couple dashes of Cholula (or whatevs you like) and you are good to go!
Eating salmon in summer can supply energy and nutrients to the body when a person is often the loss of fluid from the heat.
ReplyDeleteGood for the nervous system and brain
Eating salmon during the summer is very good because it contains DHA and Omega-3 fatty acids which is resep sayur asem very good for the development of the human brain. Salmon worked effectively in children aged 3-10 years.
Rich in vitamin D
Salmon became one of the richest sources of vitamin D is very important to maintain body condition. This vitamin deficiency can cause diseases such as cancer, sclerosis, arthritis, and the disease is more painful.
Reduce the risk of stress and depression
Eating salmon reduces the risk of depression, stress, and fatigue. It is one of the main reasons for eating salmon in summer, and doctors also recognize when prescribing these fish to the patient. resep bakpao ayam
Can prevent arthritis
One of the main benefits of salmon resep rendang padang are rarely known is for the treatment of joint pain and osteoarthritis. Salmon contains bioactive peptides that help improve, stabilize and regulate the synthesis of collagen in joints and cartilage.
Hydrating body
Although most resep bakwan sayur fish can keep your body hydrated in the summer, Salmon has a better capacity. The content of salmon can maintain the cold temperature of the body naturally.
Cardiovascular
Eating salmon is also good for heart health. Besides mengadung DHA and Omega-3 fats, EPA salmon also have helped smooth functioning of resep pastel goreng the liver. Reduce inflammation and avoid the possibility of blood clotting. Eating salmon twice per week, you can avoid a heart attack.
Can improve eyesight
By eating salmon on a regular basis, you can protect the eyes from vision problems. Salmon acula prevent degeneration, which is a disease that causes chronic eye problems.
Amazing post
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