These salmon tacos are incredibly fresh and delicious, and bonus: they are bursting with nutrition!!! The omega-rich wild salmon, probiotic-packed sauerkraut, and fibre-filled veggies provide major wellness points.
Another great thing about this recipe– it is complete, start to finish, in about 20 minutes. Make this your go-to recipe on busy weeknights! Salmon cooks quickly in the oven, providing just enough time to whip together the fresh salsa and slice a few additional veggies. Feel free to improvise with whatever vegetables you have on hand. Red cabbage, bell peppers, and cucumber would be delicious, too!
I decided to keep the flavourings on the salmon simple with just salt and pepper. If you’re feeling adventurous, a sprinkle of cumin, smoked paprika and garlic powder would be delicious, or a smear of Dijon mustard and a squeeze of lemon would work, too!
Give this recipe a try! I hope you love it as much as I do!
Salmon Tacos with Grapefruit & Avocado Salsa
For the salmon:
4 salmon fillets
Salt and pepper
For the salsa:
1 grapefruit, sectioned and diced (about 3/4 cup)
2 avocados, diced
1/2 jalapeno, seeds and ribs removed for a milder flavour, minced
1 clove garlic, grated or minced
Salt and pepper, to taste
2 cups arugula
4 radishes, thinly sliced
1/4 red onion, thinly sliced
Plain Greek yogurt
Optional: beet sauerkraut, sprinkle of sesame seeds, hot sauce
1) Preheat oven to 425F and line a baking sheet with foil. Pat salmon fillets dry with paper towel and place on baking sheet (skin side down). With a pastry brush or your fingers, rub salmon evenly with olive oil. Sprinkle with salt and pepper. Bake for 10-12 minutes, or until cooked through. Allow to cool slightly and remove skin (it should peel off easily).
2) While salmon is cooking, prepare the salsa. Add all salsa ingredients to a bowl and toss to combine. *Tip*: Section the grapefruit over top of a second bowl to catch all of the juices. Drink the juice (yum!) or discard- do not add to the salsa or it will be too liquidy.
3) Slice remaining veggies and toast corn tortillas if you wish (I did so in the oven on broil).