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. Serves 4.

INGREDIENTS:

Sesame Ginger Honey Glaze:
1/4 C honey
1 tsp toasted sesame oil
1 tsp soy sauce
1/2 tsp fresh ginger, grated
1/2 tsp toasted sesame seeds
 
Toasted Sesame Ginger Salmon:
1 1/2 lb raw salmon
1/4 C olive oil
2 Tbsp toasted sesame oil
2 Tbsp rice vinegar
2 Tbsp brown sugar
2 Tbsp soy sauce
2 cloves of garlic, grated
1 Tbsp fresh ginger, grated
1 -2 Tbsp toasted sesame seeds
4 green onions, sliced thinly
JF Universal Salt, to taste
Fresh cracked black pepper, to taste
 
Taco Additions:
Siete almond flour tortillas
Sliced Green Onion
Fresh Cilantro
Diced Jalapeño
JF Pickled Red Peppers
JF Spicy Salt
Hot Sauce
 

PROCESS:

Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick cooking spray. Combine all ingredients for the glaze in a small bowl, mix well, and set to the side.
In a large bowl or baking dish, combine the olive oil, sesame oil, rice vinegar, brown sugar, soy sauce, garlic and ginger. Whisk well until combined. Add salmon to the dish or place everything in a Ziploc bag, then refrigerate and marinate for 30 minutes.
Preheat the broiler in your oven.
Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of JF Universal Salt and fresh cracked black pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness. When done it will be opaque and easy to flake with a fork. You can flip the salmon halfway through cooking if desired.
Remove and serve immediately, with a sprinkle of toasted sesame seeds, green onions and the glaze.
 
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 pickled red peppers. Add extra hot sauce and boom! So good.
 
Recipe adapted from How Sweet Eats.
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