Friday, August 14, 2009

recipe 19: fish tacos with tomato and orange salsa

Another great recipe from the "Williams Sonoma Essentials of Healthful Cooking" cookbook.

½ pound salmon fillet
Kosher salt
Freshly ground pepper
½ cup diced, peeled English cucumber
2 tablespoons thinly slice green onion
½-1 teaspoon minced jalapeno
½ teaspoon grated orange zest

1 large naval orange
1 large tomato
2 tablespoons finely chopped fresh cilantro
½-1 teaspoon minced jalapeno
½ teaspoon grated orange zest
1 tablespoon fresh lime juice
Kosher salt
4 soft tortillas
1 cup romaine

Remove skin from salmon, season with salt and pepper. Bake at 425F for 10 minutes or until slightly translucent. Transfer to plate and let cool to room temperature. Flake into large bowl, discard any bones.

Add the cucumber, green onions, jalapeno, orange zest, and ¼ teaspoon salt to the fish. Sprinkle with lime juice and toss lightly.

For the salsa, peel the orange, cut to remove the peel, pith, and membrane. Cut the orange into bite-sized pieces and add to a bowl. Dice the tomato, add tomato, cilantro, jalapeno, orange zest, lime juice, and ½ teaspoon salt to the bowl holding the orange. Stir to combine.

To assemble the tacos, place some romaine on each tortilla, add about ¼ cup of the salmon mixture, then top with 2 rounded tablespoons of the salsa. Fold each tortilla, serve.

I really enjoyed this recipe; it was flavorful, light, and easy to prepare. My husband is not a fan of mixing seafood with fruit. He liked the flavor of this dish, but asked me to leave the orange out of his portion next time.

Sorry there isn't a picture. I uploaded one and now I can't seem to find it. Definitely time to do some laptop cleaning and organizing :(

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