In a bind, it always helps to have some basic things handy to make a light and nutritious meal. For us it was a slab of frozen Alaskan salmon we’ve kept in the freezer for a few weeks, some endives (they keep surprisingly well), and other stragglers in the fridge.
Dinner under thirty minutes? Try something that pretty much just needs a few minutes’ cooking and some assembly.
This fish taco contains crispy pan fried salmon fillet, tomatoes, caramelized onions, red cabbage, cilantro, and cheese.
Boneless salmon fillets. Have I told you about the little known fish and seafood section of Fresh Direct? I’ll elaborate soon in another post.
In a small pan, saute one medium yellow onion in olive oil until soft.
Beat one egg in a bowl and set aside. Pour some panko onto a plate.
Dip the fish in egg, making sure to soak all sides.
Dip the fish in panko until completely covered.
Pan fry in olive oil on medium heat for about 3 minutes on each side.
Sear skin on high for one minute to make it crispy.
Here we have two crispy salmon fillets, whole wheat tortillas and
Cowgirl Creamery Mt. Tam cheese.
I also chopped up some red cabbage and cilantro.
Sauteed onions, chopped tomatoes and lime.
Fillings and wraps, Greek yogurt.
We were going to try this Conchy Joe’s Hot Pepper Sauce from the Bahamas
but sadly lost the battle. I used Frank Red Hot Chili Lime instead.
Smear some yogurt on a tortilla.
Put a piece of salmon, making sure to get some crispy skin!
Break it up into pieces with a fork.
Add your desired fillings.
Squeeze some lime juice and dash some hot sauce.
And you’re done! Light, healthy and a perfect combination of flavor and crunch.
Need I say it’s pretty too? Delicioso!