This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"You piss me off you Salmon... You're too expensive in restaurants."
-Eddie Izzard, Comedian
This is a great variation on ordinary tacos using some of the healthiest of all ingredients – salmon, avocado, pumpkin seeds.... It's really simple to make and the clean up is easy too. If you don't like the spinach, use any lettuce.
Roasting is dry cooking food in an oven in a large uncovered pan. The last three words of this definition are the key. By not covering the food, the heat creates a crusty brown exterior, sealing in moisture. The pan should be large enough that the moisture that does escape from the food evaporates quickly; otherwise the steam will keep the food from browning properly.
Tender meats are ideally suited for roasting because dry cooking is not sufficient to break down the fibers in tougher cuts. Examples like tenderloin, prime rib or top round should be roasted, while chuck is best cooked with moist heat (see Braising). Fish and fowl are ideal for roasting.
When roasting vegetables it is important to have a large pan so that they will and not touch each other. I try to leave at least 1/4 of the bottom of the pan exposed and stir the vegetables often.
Servings = 2 | Serving size =3 tacos
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers. Keep the salad chilled until ready to make the tacos. Note that cooking time does not include chilling time.
|spray olive oil|
|8 ounces||salmon (without skin)|
|1/2 small||avocado (cut into small dice)|
|1 large||orange (sectioned and cut into 1/2 inch chunks)|
|1/2 small||red bell pepper (diced)|
|1 Tbsp||fresh oregano|
|1/4 tsp||chili powder|
|fresh ground black pepper (to taste)|
|1 ounce||fresh spinach leaves|
|6||corn taco shells|
Place a medium skillet in the oven and preheat to 325°F.
When the pan is hot add the salmon. Roast for about 15 minutes. Remove and let cool.
While the salmon is roasting, fold together the diced avocado, orange sections, red pepper, pepitas, oregano, chili powder, salt and pepper. Chill.
When the salmon is cooked, remove and place in the refrigerator to cool. When chilled, flake the salmon into the bowl with the salad. Fold together with the spinach leaves and chill until ready to serve.
When ready to serve, divide the salad evenly between the 6 taco shells and serve.
Serving size = 3 tacos
Servings = 2
Amount Per Serving
|Calories 509||Calories from Fat 236|
|% Daily Value|
|Total Fat 26g||42%|
|Saturated Fat 4g||17%|
|Monounsaturated Fat 10g|
|Trans Fat 0g|
|Total Carbohydrates 41g||16%|
|Dietary Fiber 8g||25%|
|Vitamin A 51%||Vitamin C 163%|
|Calcium 13%||Iron 17%|
|Vitamin K 78 mcg||Potassium 946 mg|
|Magnesium 116 mg|