spicy salmon tacos : a small batch recipe for two.
sara rose : a flavor journal.
fresh salmon, seasoned with spices and olive oil, is pan-seared and flaked apart. with a little smoked bacon, feta cheese, and veggies - these make my favorite spicy salmon tacos! spicy salmon tacos : a small batch recipe for two | a flavor journal food blog
Combine salmon dry rub mixture into a bowl and set aside.
Cut bacon strips in half. Over medium heat, lay each strip into a medium saute pan to cook. Sprinkle top side with a pinch of salmon rub mixture. Flip when necessary, cook until very crispy. Drain on a paper towel, and chop when cooled.
Sprinkle the salmon dry rub mixture directly onto the flesh of the salmon. Equally distribute the mixture, and spread it out to coat the entire surface. Drizzle the top of the salmon (coated in dry rub) with olive oil (about 1 Tbsp. per filet), and let the salmon absorb it all.
In a clean, medium saute pan (preferably non-stick), bring heat to medium. Once the pan is hot, gently add both filets with the flesh side down. Let this cook 3-5 minutes, until the flesh begins to change color. Flip the filets, so the skin sides are down, and cook another 3-5 minutes until salmon feels firm and reaches desired doneness.
Remove salmon filets from the pan, and allow to rest on a cutting board with the skin side down. Warm the flour tortillas (either in the oven or microwave), and prepare to build the tacos.
Using a fork, simply flake the salmon off of the skin and place directly into the warm tortillas. Add bacon, feta cheese, tomato, green onion, and avocado sauce.
Serve hot!
Notes
My favorite avocado sauce: (I made three different ones to test!) 1 Tbsp. plain greek yogurt 1 Tbsp. mayonnaise 1/4 avocado, mashed 1/2 Tbsp. extra virgin olive oil 1/2 Tbsp. buttermilk juice from 1/4 of a lemon dash of hot sauce pinch of tarragon pinch of garlic powder 1 tsp. crumbled feta salt and pepper to taste Mix everything together and set aside. Make this ahead of time to allow the flavors to blend!