Name: Salmon Tacos with Pineapple Salsa and Lime Slaw
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Ingredients: 1 (1 pound) salmon fillet; 1 teaspoon chili powder; 0.75 teaspoon salt, divided; 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided; 1 (9 ounce) package coleslaw mix (5 cups); 0.5 lime, juiced; 8 (6 inch) corn tortillas, warmed (see Tip); 0.75 cup purchased pineapple salsa (see Ingredient Note); Chopped fresh cilantro, for garnish; Hot sauce for serving

Directions

Tip: Tap steps to mark as completed

1 Set an oven rack in the upper third of the oven, positioning it so the salmon will sit 2 to 3 inches below the heat source. Turn the broiler to high and allow it to preheat.

2 Cover a baking sheet with foil, then place the salmon on it with the skin facing down. Broil for 5 to 8 minutes, turning the pan from front to back once during cooking. The exact time will depend on the fillet's thickness; look for light browning, opaque sides, and sizzling along the thinner portions.

3 Season the top of the salmon with the chili powder and 1/4 teaspoon salt. Pour 1 teaspoon oil over the seasonings, then use a heatproof brush to spread the oil and moisten the spice layer.

4 Place the salmon back under the broiler for another 1 to 2 minutes. Remove it when the fish flakes easily and the seasoned surface has browned.

5 While the salmon cooks, add the coleslaw mix to a bowl. Toss it thoroughly with the lime juice, the remaining 1 tablespoon oil, and the remaining 1/2 teaspoon salt.

6 Separate the cooked salmon into flakes and discard the skin. Portion the fish among the warmed corn tortillas, then spoon the pineapple salsa over each serving.

7 Serve the tacos with the prepared coleslaw. Finish with chopped cilantro and hot sauce, if desired.

Salmon Tacos with Pineapple Salsa and Lime Slaw

Table of Contents

The Story Behind This Dish