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
Units
Scale
- 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.
