These salmon fish tacos feature fresh ingredients using summer sweet corn and yellow tomato salsa. There is a bit of prep work to come together, but the salsa and the cream sauce can be made early in the day and stored until you are ready to cook the salmon. I serve these with steamed white rice to soak up the juices that drip from the taco as you work your way through each delicious bite. Cumin is sprinkled on the salmon and in the salsa bringing together a great flavor combination that works really well.
1-pound fresh salmon
2 tablespoons canola
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/2 teaspoons ground cumin
Pat the salmon dry with paper towels. Place a large non-stick pan over medium- high heat. Pre-heat the pan for a few minutes; add 1 tablespoon of oil to thinly coat the bottom of the pan. Drizzle the remaining tablespoon of oil over the salmon. Sprinkle the salt, pepper and cumin over the salmon. Carefully, place the salmon flesh side down into the hot pan. Don't move or flip the salmon for about 3-5 minutes, depending on the thickness. You will see the salmon changing color from the pan side moving up. When nicely seared, a spatula should easily slip under the salmon so that it can now be flipped onto the skin side. Cook skin side for about 3 minutes. Turn off the heat. Flip the salmon over to skin side up. Using tongs, remove the skin by pulling back at one corner, and pulling across the full piece of salmon. It should remove easily. Discard the skin. Flip the salmon over so that the flesh side is now up. Allow to rest in the pan for 2 minutes. Remove from the pan until ready to build the tacos.
Yellow Tomato Corn Salsa with Black Beans
1 1/2 pounds yellow tomatoes, any variety
3-4 small banana peppers, mix of hot or mild
1/4 cup diced yellow onions
1 garlic clove, minced
2 large or 3 medium ears of corn, cut from the cob
1 15-ounce can black beans, drained
1 tablespoon fresh lime juice
1 teaspoon cumin
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1/8 teaspoon white pepper
Working with a food processor, cut the peppers, onions and garlic into pieces; place in the bowl of the food processor; pulse 3-4 times to combine. Add the salt, pepper, dried oregano and cumin. Cut the tomatoes into large pieces; add to the pepper-onion mixture. Run the food processor for 30 seconds to 1 minute, to create a salsa-like texture. Remove the salsa from the food processor bowl to a medium mixing bowl. Cut the corn from the cobs; add to the tomato salsa mixture. Stir in the drained black beans and lime juice to combine. Adjust salt as necessary.
Mexican Crema Sauce
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1 tablespoon Dijon mustard
2 teaspoons sugar
1 tablespoon cider vinegar
1 tablespoon finely chopped shallots
1 teaspoon celery seeds
1/2 teaspoon celery salt
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
Combine all ingredients into a medium sized bowl. Whisk to combine.
Red and green cabbage thinly sliced
Soft flour or corn tortilla shells
To build the taco: Warm the tortilla shells in the microwave or in a skillet. Place a small amount of flaked salmon down the center of the tortilla. Add shredded cabbage, salsa and cream sauce. Serve warm with steamed rice.