My friend Colleen who I have written about before is another super-mom. She just has it together – she is lucky that like Stacie’s friend Becky, she is super like-able. We are obsessed with tacos (and taco trucks) these days and this recipe is making my mouth water! “Three Bears” Grilled Salmon tacos are getting made real soon at our casa and I hope you will try this recipe as well.
PS – Colleen – nice use of the word “liberally” :).
“Three Bears” Grilled Salmon Tacos by Colleen Moore
I have three kids, three years apart, so I need meals that please the whole crowd! My children love this meal because they get to assemble their own food, which is always fun for busy little hands. Even children who do not typically care for fish will love this because it is full of gooey cheese, flavorful sauces and fun textures. When we serve this dish, my husband and I joke that our children are The Three Bears because of the quantity of salmon they consume!
2 lbs salmon (we like King Salmon, about 1.5 in thick at the widest point)
1.5 cups of cabbage (may substitute fennel, jicama)…this gives the soft tortilla a “crunch”)
Corn or flour tortillas
8 oz (or more if you love cheese) grated Cheddar or Monterey Jack
1 TBSP cumin
1 TBSP cayenne
1 TBSP brown sugar
1 TBSP black pepper
1 large onion
6 garlic cloves
3-4 ripe medium tomatoes
5 TBSP plain yogurt or sour cream
2 small tomatillos
Olive oil (to coat vegetables)
Dan’s Million Dollar Salsa (so called because if my husband Dan would market this, we would make millions. It is the best salsa in the world):
1 large onion
5-6 ripe tomatoes
1/2 cup chopped cilantro
2-3 limes juice
2 cloves crushed garlic
1/2 tsp salt and pepper (or to taste)
1) Prepare the fish:
(My oldest son loves to help prepare and apply the salmon rub; it is a strange sensation to pat a big slab of salmon!). Combine the Rub ingredients in a small bowl. Apply liberally to fish to form a crust. (Note: we usually leave about 3-4 oz of the fish bare for our toddler who loves salmon but not spiciness (yet!). We grill this small section of fish 1 minute less per side). Let sit for 30 mins (no longer than 1 hour).
2) Chop cabbage (or fennel, jicama) into very thin strips and set aside in a bowl.
3) Make yogurt sauce:
Preheat oven to 350. Drizzle vegetables with olive oil. Roast for 35-40 mins. Purée vegetables with the plain yogurt or sour cream.
4) Grill the fish:
Coat grill with a non-stick spray so that fish is easy to flip. Grill approximately 6-8 mins per side.
5) Assemble the tortillas:
Heat frying pan on medium high (no oil). Add tortillas and toast until desired doneness.
Flip and add handful of cheese and cover with lid. Cook for additional 20 seconds or until cheese melts. Remove and place flaked fish on the cheese. Add cabbage (or whatever crunchy vegetable you selected, i.e. fennel, jicama). Top liberally with yogurt sauce and Dan’s Million Dollar Salsa! Top that with any additional personal favorites you desire (i.e. avocados, jalapenos, etc)!