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I always have this spicy sesame sauce in my fridge. I drizzle it over salmon for the most incredible pop of flavor, and we love setting it out in little bowls at our barbecues so people can use it as a dipping sauce for fried wings. For these tacos, we pair salmon with a fresh corn and jalapeño salsa, and stuff it all into crunchy taco shells. I also like to add some feta cheese. So yum!
Yield: 10
1 and 1/4 pounds salmon, cut into 1-inch cubes
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1 and 1/2 tablespoons oil
3–4 ears of corn, boiled and kernels removed (or 2 cups canned sweet corn, such as Gefen)
1 avocado, cubed
1–2 teaspoons diced jalapeño, or to taste
2 tablespoons chopped cilantro
1 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon black pepper
juice of 1/2 lime or 1 tablespoon Tuscanini Lime Juice
1/4 cup Tonnelli Sriracha
1/4 cup Gefen Honey
1 tablespoon toasted sesame seeds
1 and 1/2 tablespoons rice vinegar (or regular vinegar)
1/2 teaspoon garlic powder
8–10 small hard-shell tortillas, flour or corn
cubed Ta’amti Feta or Bulgarian cheese (optional)
In a bowl, toss the salmon with paprika, garlic powder, and salt.
In a saute pan, heat the oil. Add salmon and saute until cooked through and golden on all sides, four to five minutes. Set aside.
In a bowl, gently mix together the corn, avocados, jalapeños, cilantro, paprika, salt, and pepper, taking care to avoid mashing the avocado. Add the lime juice, taste, and adjust the seasoning to your liking. Set aside.
In a small container, whisk together the Sriracha, honey, sesame seeds, rice vinegar, and garlic powder.
Fill each tortilla with corn salsa and top with about three salmon cubes. Drizzle with sesame sauce and top with feta cheese, if using. Serve hot or cold.
Photography by Shoshi Sirkis
Styling by Anat Lobel
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