Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion
Servings
4people
Servings
4people
Ingredients
Tandoori salmon
  • 1 garlic clovepeeled and minced
  • 2tsp fresh grated gingerroot
  • 1 Tbsp ground coriander
  • 3/4tsp cumin
  • 1/4tsp nutmeg
  • 1tsp sweet paprika
  • 3/4tsp ground fenugreek
  • 1/4tsp cayenne
  • 1/2tsp cardamom
  • 1/4tsp citric acid
  • 1/4tsp ground cloves
  • 1/4tsp cinnamon
  • 1cup Greek yogurt
  • 1 Tbsp grapeseed oil
  • 4oz pieces sockeye salmonabout 4 to 5each
Spicy pickles
  • 2cup bunches radishessliced thinly to make about 1
  • 1 jalapenosliced thinly
  • 1/2cup red onionsliced thinly lengthwise to make about 1
  • 7cup Limesjuiced to make about 3/4
  • 4tsp cider vinegar
  • 1/2tsp salt
  • 8 corn tortillas
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

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