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Salmon Tacos with Pineapple Salsa
“An easy-to-make slaw served on the side of these salmon tacos makes for a filling and fast weeknight dinner. If you prefer more heat in these fish tacos, simply add a pinch or two of chipotle chile powder or cayenne with the chili powder.”
1 (1 pound) salmon fillet
1 teaspoon chili powder
¾ teaspoon salt, divided
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 (9 ounce) package coleslaw mix (5 cups)
½ lime, juiced
8 (6 inch) corn tortillas, warmed (see Tip)
¾ cup purchased pineapple salsa (see Ingredient Note)
Chopped fresh cilantro, for garnish
Hot sauce for serving
1Arrange oven rack in upper third of oven so salmon will be 2 to 3 inches below heat source. Preheat broiler to high.
2Line a baking sheet with foil. Lay salmon on the foil, skin-side down. Broil, rotating the pan from front to back once, until the salmon is starting to brown, is opaque on the sides and the thinner parts of the fillet are sizzling, 5 to 8 minutes, depending on thickness.
3Sprinkle the salmon with chili powder and ¼ teaspoon salt. Drizzle with 1 teaspoon oil and brush with a heatproof brush to moisten the spices. Return to the oven and continue broiling until the salmon just flakes and the spices are browned, 1 to 2 minutes more
4Meanwhile, toss coleslaw mix with lime juice, the remaining 1 tablespoon oil and the remaining ½ teaspoon salt.
5Flake the salmon, discarding skin. Divide the salmon among tortillas and top with salsa. Serve with the coleslaw and garnish with cilantro and hot sauce, if desired.
Tip: To warm tortillas, wrap stack of tortillas in foil. Set on the bottom rack of the oven to warm while the broiler is on. Alternatively, wrap tortillas in a damp paper towel and microwave for 30 seconds.
Ingredient Note: Pineapple salsa can be found with refrigerated tortillas and guacamole in the deli section of large supermarkets.