Friday, September 10, 2010

Naked Salmon Tacos!

I finally tried this recipe for southwest salmon and oh is it yummy! Mix it up with sautéd veggies, pile on fresh greenery and a dollop of sour cream (or yogurt). I'm going to make this tonight and add some beans as well, flavored with lime, salt and good stock. You could also add avocado slices, fermented salsa, shredded cheese....

(Recipe is easily double or tripled, this should be good for two people or more if you have beans with it)
  • 2 salmon fillets
  • ghee, butter or coconut oil, to grease pan
  • juice of 1 
lime (or lemon)
  • 2 Tbsp yogurt or SCD mayo
  • 1/2 tsp
 oregano, dried
1/2 tsp
 cumin, dried and ground 
  •  1/2 tsp
  • 1/4 tsp 

crushed red pepper or chili powder, (use less if you like it less spicey)
  • 4 tsp 
Basil or Coriander(cilantro), Fresh 
Mix yogurt or mayo with seasonings & lime juice, then spread over fish, and allow to marinade in the fridge for an hour or two (or overnight) till you are ready to bake. Marinating isn't critical if pressed for time, but does enhance the flavors. Heat oven to 400º. Grease a pan and put fish with yogurt mixture in it, and bake for 12-15 minutes, until fish flakes easily. Salmon doesn't like being overbaked.

Shred and mix with the rest of your taco fillings that you prepared while fish was baking, and eat while warm. This also tastes good as leftovers!
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