salmon tacos with pineapple salsa
Salmon
Salmon Tacos with Pineapple Salsa
An easy-to-make slaw served on the side of these salmon tacos makes for a filling and fast weeknight dinner. If you prefer more heat in these fish tacos, simply add a pinch or two of chipotle chile powder or cayenne with the chili powder.
Ingredients:
- 1 (1 pound) salmon fillet
- 1 teaspoon chili powder
- ¾ teaspoon salt, divided
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 (9 ounce) package coleslaw mix (5 cups)
- ½ lime, juiced
- 8 (6 inch) corn tortillas, warmed (see tip)
- ¾ cup purchased pineapple salsa (see ingredient note)
- chopped fresh cilantro, for garnish
- hot sauce for serving
Directions:
- Arrange oven rack in upper third of oven so salmon will be 2 to 3 inches below heat source. Preheat broiler to high.
- Line a baking sheet with foil. Lay salmon on the foil, skin-side down. Broil, rotating the pan from front to back once, until the salmon is starting to brown, is opaque on the sides and the thinner parts of the fillet are sizzling, 5 to 8 minutes, depending on thickness.
- Sprinkle the salmon with chili powder and 1/4 teaspoon salt. Drizzle with 1 teaspoon oil and brush with a heatproof brush to moisten the spices. Return to the oven and continue broiling until the salmon just flakes and the spices are browned, 1 to 2 minutes more
- Meanwhile, toss coleslaw mix with lime juice, the remaining 1 tablespoon oil and the remaining 1/2 teaspoon salt.
- Flake the salmon, discarding skin. Divide the salmon among tortillas and top with salsa. Serve with the coleslaw and garnish with cilantro and hot sauce, if desired.
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