The Good News These tacos are a great way to eat heart-healthy salmon; Deborah Schneider, a huge advocate of cooking with sustainable fish, prefers wild Alaskan salmon. She tops the fish with crunchy cabbage—a traditional taco garnish that has all kinds of vitamins and minerals, like vitamins A and C and calcium. The tangy apple-cucumber salsa is juicy, crisp and full of fiber. More Healthy Fish Recipes Taco Recipes
The rub didn’t really ‘rub.’ The finely grated zest was very moist so it made it clumpy. I think next time I will grate less fine. Still, this was a very tasty taco. It was my first try at using our grill pan. I heated it on medium for 5 minutes and brushed with safflower oil – still wasn’t smoking hot. Cooked the salmon for 3 minutes turned and maybe 2 minutes more and then turned off the heat and left them in the pan until I could assemble the tacos - a few minutes. The apple-cucumber salsa is a treat; definitely good. Made my favourite rice/beans recipe as a side dish. We served this meal with an Argentinian Malbec/Cabernet blend which was very good. Definitely will do this again.
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