For this cross-cultural take on tacos, sockeye salmon is marinated with yogurt and a fragrant but mild tandoori-style spice full of the warm flavors of cumin, coriander, nutmeg, and cardamom. After grilling, omega-3-rich salmon is enclosed in a warm corn tortilla and topped with spicy Mexican-style radishes and red onion pickled with lime juice and jalapenos for a kick of heat.
Toast your spices
Toasting whole spices will give you superior fragrance and flavor. If you’re new to this process, try it with some whole coriander and whole cumin. Toast a small amount of each separately in a hot pan until seeds begin to pop and smell fragrant. Remove from heat and allow seeds to cool slightly, then grind using a spice grinder or clean coffee grinder dedicated to this purpose. After grinding, measure out the amount required for the recipe and save the rest.
- 1 garlic clove peeled and minced
- 2 tsp fresh grated gingerroot
- 1 Tbsp ground coriander
- 3/4 tsp cumin
- 1/4 tsp nutmeg
- 1 tsp sweet paprika
- 3/4 tsp ground fenugreek
- 1/4 tsp cayenne
- 1/2 tsp cardamom
- 1/4 tsp citric acid
- 1/4 tsp ground cloves
- 1/4 tsp cinnamon
- 1 cup Greek yogurt
- 1 Tbsp grapeseed oil
- 4 oz pieces sockeye salmon about 4 to 5each
- 2 cup bunches radishes sliced thinly to make about 1
- 1 jalapeno sliced thinly
- 1/2 cup red onion sliced thinly lengthwise to make about 1
- 7 cup Limes juiced to make about 3/4
- 4 tsp cider vinegar
- 1/2 tsp salt
- 8 corn tortillas
- For salmon, in glass container with lid, combine garlic, ginger, and dry spices. Add yogurt and grapeseed oil to spice mixture and stir thoroughly. Place salmon in glass container, coat salmon pieces with marinade, seal container, and refrigerate for about 4 hours.
- For pickles, pack radishes into bottom half of sterilized 16 oz Mason jar. Add jalapeno slices to form a layer over radishes. Pack in red onions to fill jar. In bowl, juice limes and combine with vinegar and salt. Pour over radishes, peppers, and onions in jar. Seal and refrigerate until ready to use.
- To cook salmon, heat ridged grill pan on high. Remove salmon from marinade, discarding any excess. Place salmon skin side down and grill for 2 minutes. Turn and grill for 2 to 3 minutes more. Remove from grill pan; gently remove and discard skin.
- Toast tortillas on clean grill pan or in oven or barbecue. Cut each piece of salmon into 4 smaller pieces and divide between 2 tortillas. Serve with pickled radishes, peppers, and onion.
Per serving: 610 calories; 51 g protein; 25 g total fat (4 g sat. fat); 46 g total carbohydrates (4 g sugars, 4 g fiber); 453 mg sodium
