Salmon Tacos

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I’m always looking for exciting dinners to make during the nine days. Enter, fish tacos. Light, summery, good- for- you, and not pizza- which is a very acceptable barometer this time of year 🙂

1h 6
Easy Pescatarian Parve

Contains: Gluten, Tree nuts, Wheat

Directions

Prepare the Corn Cakes

  1. Mix all ingredients.

  2. Grease a small frying pan well, and heat it over medium heat.

  3. Cook 2/3 cup of batter at a time, covered, flipping after two minutes and then cooking, uncovered, for one more minute.

Prepare the Salmon

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Cube salmon fillets.

  3. Marinate salmon cubes in olive oil, spicy brown mustard, red wine vinegar, and honey.

  4. Bake for 13 minutes. Finally, broil on high for two minutes.

  5. Immediately after removing it from the oven, sprinkle generously with freshly ground garlic salt.

Assemble the Tacos

  1. Spread guacamole on a corn cake. I used store bought guacamole (as I did not have ripe avocados) which was great- but you can totally do a lemon juice/garlic salt/diced tomato/mashed avocado mixture too.

  2. Top with mixed greens, then diced strawberries and corn niblets, then salmon. Garnish with lime slices and lime juice.

Notes:

The longer the salmon marinates, the more prevalent the marinade flavors will be. If you’d like the flavors more powerful, you can also double the marinade.

Notes:

I cooked pieces of corn on the cob in salted, boiling, water (covered) for 20 minutes. Then, I cut the corn off the cob. You can also just use a can of corn.

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