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Hey hey hey! Are you ready for some salmon tacos?!?! Tender, flaky salmon topped with blueberry almond salsa and a little crumbled fresco cheese for that creaminess – this is fish taco perfection right here! I’m always amazed by how good something is when you simply throw it into a soft taco shell and it’s even better when that something is fish with some fruity goodness.
But blueberries and salmon?! Ummmm are you sure about this combo, Emily?! Absolutely and YES!!! Just trust me there is something about the rich savory flaky salmon with the juiciness of those blueberries that just works. Plus the crunch of those almonds, a little heat from a jalapeno, a little cilantro (or mint) for freshness, and some fresco cheese to add creaminess. It’s all the best feels and tastes of summertime!
So I got the idea of the blueberry salmon combo from Cotter Crunch‘s Super Food Baked Salmon recipe. If you want to venture into more salmon and blueberry territory you must give that recipe a try, so yum!
These salmon tacos are a quick and easy meal that only takes 20 minutes to make – that’s the beauty of fish, it requires barely any cooking time at all. These salmon tacos are simple and easy enough for a weeknight meal yet they are special enough for a weekend dinner – maybe with some friends? And all that’s required to make this dish is one non stick skillet and one mixing for the blueberry almond salsa. Easy cleanup FTW!
For quick and easy side dishes to pair with these salmon tacos I suggest my spring strawberry basil quinoa salad or my mayo free pasta salad or marinated 3 bean salad all of which can be made in advance. (<- the best when serving to guests!).
You guys its quick and easy simple meals like these salmon tacos that I need in my life right now. As much as I LOVE cooking and creating new recipes I just don’t have the desire to be in my kitchen any more than I need to be. It’s the end of summer and I want to be outside as much as possible, going on walks or reading in my hammock or gazebo. Soak it all up while you can. (<– I say this as it’s currently raining ha!) But my point still stands, summer is the BEST, just like these salmon tacos with blueberry almond salsa!!!! Enjoy! 🙂
Salmon Tacos with Blueberry Almond Salsa
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 6 to 8 tacos 1x
- Category: Entree, Fish/Seafood
- Cuisine: Gluten Free
Description
These tacos are filled with pan seared salmon and a juicy blueberry almond salsa. The combo will surprise you. This recipe is simple enough for a weeknight meal but special enough for a weekend one.
Ingredients
- Blueberry Salsa
- 1/4 cup raw almonds, reserved
- 2 cups blueberries
- 2 tablespoons minced cilantro (or sub mint if you’re not into cilantro)
- 1 jalapeno, diced (remove pith and seeds for a less spicy version)
- juice of 1/4 lime
- 1/8 teaspoon salt
- Salmon:
- salt and pepper
- 1 wild caught salmon fillets, skin removed
- 1 tablespoon butter
- 1 tablespoon olive oil
- Tacos:
- 6 to 8 soft corn tacos
- 4 ounces fresco cheese, crumbled
Instructions
- Toast the almonds: Add the almonds to a large nonstick skillet, turn heat to medium. Cook stirring frequently, about 5 minutes, or until you can smell the almonds and they look toasted. Remove from heat, allow to cool to handle, roughly chop them. Set aside.Wipe the skillet out using a paper towel and set aside to use for the salmon.
- Make the blueberry salsa: In a medium mixing bowl add all of the ingredients EXCEPT the almonds. Stir to combine. Set aside.
- Cook the salmon: Heat the large nonstick skillet over medium high heat. Sprinkle one side of the salmon with salt and pepper. Melt the olive oil and butter. Add the salmon to the pan seasoned side down, season the upside of the salmon. Cook for 4 to 5 minutes. Flip and cook for 2 to 3 minutes or until the salmon is opaque and flaky. Immediately remove the salmon from the heat to a plate, cover with foil and allow to rest for 3 minutes. Once rested use two forks to flake the salmon into large chunks. Cover with foil again until ready to eat.
- Heat the tortilla shells: While the salmon is cooking heat the tortilla shells according to package directions. I like to heat mine on my gas stove, right on the open flame, but you can chose a microwave or oven option too.
- Assemble tacos: to each taco you’re going to make add some salmon, top with blueberry salsa, reserved almonds, and fresco cheese. Eat immediately. Store any leftovers in separate containers, making sure to leave the almonds out of the salsa. Reheat salmon gently and assemble tacos as you eat them.
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