I have been cooking a little more these days, and spring is making it easier: new food, fresher produce, etc. Last weekend I picked up a bag of salmon backs, which are my favorite cut of salmon for their economy, flavor and ease of preparation. And then I found some Mexcian limes, which to my mind make any meal worth eating. And I came up with these tacos. Citrus marinated salmon, topped with chopped green onion, cilantro, and cumin cream sauce. We ran out of tortillas, so my husband and I ate them with middle eastern flat bread, which might have been better. They’re totally delicious and were a huge hit with the kids, who added guacamole. They’ll add guacamole to anything. & really, why not?
These are easy enough to get on the table tonight, just in time for Cinco de Mayo!
Salmon “ceviche” tacos
- 3/4 lb salmon (1 1/2 lb if you use backs, since there is a lot of bone)
- juice of 1 orange, 2 limes, 1 lemon
- 1 tsp salt
- 1 stalk chopped fresh green garlic, including greens (or 1 clove garlic or 1 stalk green onion)
- soft taco shells
- chopped cilantro for garnish
- Mexican lime for garnish (if none are available, use regular limes)
- cumin cream sauce, see below
Cumin cream sauce
Mix equal parts plain, greek style yogurt with mayonnaise, the juice of one lime, and 1 tsp cumin, a pinch of salt.
- Marinate salmon in ziplock bag in refrigerator with citrus, salt, and chopped garlic. for at least 1/2 hour or longer.
- Grill or broil until cooked through.
- Shred salmon into flakes.
- Serve on tacos with cilantro, cream sauce, and limes for garnish.