30 minute roasted salmon tacos with corn and pepper salsa
Salmon
30 Minute Roasted Salmon Tacos with Corn & Pepper Salsa
A honey-and-chipotle glaze gives this roasted salmon a sweet and spicy kick. If you have time, consider grilling or broiling the corn for a few minutes for additional flavor. Short on time? Thawed frozen corn can be used in place of fresh.
Ingredients:
- 2 teaspoons honey
- 1 canned chipotle pepper in adobo, finely chopped
- 1 teaspoon dijon mustard
- 1 teaspoon fresh lime juice plus 2 tablespoons, divided
- 1 ¼ pounds center-cut salmon fillet
- ½ teaspoon kosher salt, divided
- 1 ½ cups fresh corn kernels (from 3 ears)
- 1 red bell pepper, finely chopped
- 2 scallions, thinly sliced on the bias
- 1 small jalapeño pepper, seeded and finely diced
- ½ cup chopped fresh cilantro
- 8 corn tortillas, warmed
- 1 avocado, sliced
- 1 lime, quartered
Directions:
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil and coat lightly with cooking spray.
- Combine honey, chipotle, mustard and 1 teaspoon lime juice in a small bowl.
- Place salmon skin-side down on the prepared baking sheet; sprinkle with 1/4 teaspoon salt. Roast for 14 minutes. Remove from oven; spread the honey-chipotle glaze over the fish and continue roasting until cooked through, 2 to 4 minutes.
- Meanwhile, combine corn, bell pepper, scallions, jalapeño, cilantro and the remaining 2 tablespoons lime juice and 1/4 teaspoon salt in a medium bowl; toss to combine.
- Remove and discard salmon skin; flake the salmon. Serve in warmed tortillas, topped with avocado and the corn-and-pepper salsa. Serve with lime wedges.
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