Paleo Salmon Tacos

Paleo Salmon Tacos

PALEO SALMON TACOS
I love to use this Salmon recipe in multiple ways. My favorite ways to prepare it are served over steamed rice with hot sauce and garlic broccoli or in this simple small bite taco recipe that is paleo and so good. 
 
INGREDIENTS
Siete Almond Flour Tortillas
Portion Salmon from the recipe below
Sliced Green Onion
Fresh Cilantro
Diced Jalapeño 
JF Pickled Red Peppers 
JF Spicy Salt
Hot Sauce
 
PROCESS
I use Siete Almond Flour Tortillas and take a small glass to cut the center of the tortilla out to a smaller bite size portion. I always sear the tortilla over a gas flame with tongs for a bit of char on the tortilla before assembling. This version is garnished with sliced green onion. Drippings from the broiler pan (the best part), fresh cilantro, diced jalapeño and my favorite spicy Millport Dairy red peppers from the farmers market in Tribeca.  Add extra hot sauce and boom! So good.
 
 
TOASTED SESAME GINGER SALMON
 
INGREDIENTS
1 1/2 pounds raw salmon
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoon soy sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger
1-2 tablespoons toasted sesame seeds
4 green onions, sliced


INGREDIENTS FOR SESAME GINGER HONEY GLAZE
1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger
1/2 teaspoons toasted sesame seeds


DIRECTIONS
Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.
In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.
Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)
Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.
Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.
Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

*Adapted from https://www.howsweeteats.com/2012/03/toasted-sesame-ginger-salmon/print

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