These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly.
Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now.
Salmon is a favourite
Salmon is the most popular variety of fish in Canada and the second most popular in the US.
- 1 tsp (5 mL) cumin
- 1/2 tsp (2 mL) sweet smoked paprika
- 1/4 tsp (1 mL) garlic powder
- 1/4 tsp (1 mL) salt
- 1/8 tsp (0.5 mL) cayenne powder
- 3 Tbsp (45 mL) pumpkin seeds
- 1 tsp (5 mL) maple syrup
- 3 cups (750 mL) grated red cabbage
- 1/2 cup (125 mL) cilantro
- 1 serrano pepper, seeded, deveined, and sliced thinly
- Pinch of salt
- 2 Tbsp (30 mL) apple cider vinegar
- 1 tsp (5 mL) maple syrup
- 2 oranges, segmented, pith removed, and 1/4 cup (60 mL) juice reserved
- 1/4 cup (60 mL) natural yogurt
- 2 tsp (10 mL) freshly squeezed lime juice
- 1 tsp (5 mL) lime zest
- 2 – 6 oz (170 g) pieces wild sockeye salmon, skin on
- 1 Tbsp (15 mL) extra-virgin olive oil
- 8 – 6 in (15 cm) corn tortillas
- 8 lime wedges
- 1 bunch cilantro
- PROTEIN25 g
- TOTAL FAT15 g
- SAT. FAT2 g
- TOTAL CARBOHYDRATES51 g
- SUGARS15 g
- FIBRE6 g
- SODIUM282 mg
Preheat oven to 350 F (180 C).
For spiced pumpkin seeds, prepare rub in small bowl by mixing spices together. In separate bowl, combine pumpkin seeds with 1 tsp (5 mL) rub and 1 tsp (5 mL) maple syrup and stir to coat thoroughly. Reserve remaining spice rub for use on the salmon. Lay spiced pumpkin seeds on parchment-lined baking sheet and roast in preheated oven for 10 to 15 minutes, or until golden brown and toasted. Remove from oven and set aside to cool.
For slaw, in large bowl, combine cabbage, cilantro, and serrano pepper and season with pinch of salt. In small bowl, whisk together vinegar, 1 tsp (5 mL) maple syrup, and orange juice; pour over cabbage mixture. Allow to stand for 30 minutes to 1 hour in refrigerator.
Remove salmon from fridge and allow to come to room temperature while you prepare lime yogurt. In small bowl, combine yogurt with lime juice and lime zest and set aside in refrigerator until ready to serve.
Coat salmon with olive oil on both sides and rub gently with remaining spice mixture. Allow to stand for 20 minutes at room temperature.
Wrap tortillas loosely in damp dish towel and warm in oven at 250 F (120 C) while you grill salmon.
In frying pan or grill pan on medium-high, place salmon fillets skin side down and cook for about 5 minutes on one side, then carefully turn and cook for about 2 minutes, until flesh has turned from translucent to opaque and flakes gently with fork. Remove from grill; gently peel away skin and discard. Cut fish into 8 smaller pieces.
To assemble, in tortilla, place some slaw; top with a piece of salmon, a few orange segments, and some spiced pumpkin seeds. Drizzle with a touch of lime yogurt and serve with additional lime wedges and cilantro.