Salmon Tacos

March 1, 2021

I’m on a mission with one pan dinners. New ways and new flavors to put in a single pan, for single pan clean up. Half the time I don’t even know what I’m making.. but I’ll buy a protein, and there it starts. There is always a vegetable, and a can of beans, chick peas, cous cous, rice, polenta… something in the pantry to add. Then, it’s all about the spices.

Preheat oven 425.

Prep the fish by sprinkling it with olive oil and salt.

Get your oiled cast iron pan searing hot and place fish flesh side down to form a little crust. Turn fish over when it plumps, crisps and releases. Turn heat off.

I added 2 cans of white beans, drained and rinsed, 1 can of diced (or you can use broken whole) tomatoes with their juice and a handful of asparagus. Sprinkle all very generously with garlic powder, dried oregano, salt, lots of cumin and smoked paprika.

Put the pan in the oven and roast for 5, 6 min before turning on broil just till sizzling. Remove from oven and squeeze lime all over.

Because we love flour tortillas, we scooped sections of this hot salmon cumin mess into a warm anxious tortilla that was smeared with fresh lime, cilantro guacamole. It’s was sloppy heaven. The asparagus and white beans drowning in the red roasted tomato broth seasoned with all the smokey goodness a great paprika has to offer. A punch of cumin adds a flavor that has to be shared with guacamole and lime. Grab your napkin..

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