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Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion

Servings 4 people

Ingredients

Tandoori salmon

  • 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

Spicy pickles

  • 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

Instructions

  • 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.

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