Pan-Seared Salmon Tacos

November 30, 2020

By using Lime Leaf Sambal, this taco gets a quick, but powerful flavor boost. The chili flavor compliments the mild, but bright, vegetables that top these tacos. Try making your own flour tortillas if you're feeling fancy!

Ingredients:

1.5 lb Wild Alaskan Salmon 

Radishes, sliced thinly 

Cabbage, sliced thinly

Cucumber, sliced thinly 

Homemade Flour Tortillas


For Lime Leaf Sambal Dressing

1 tbsp. Lime Leaf Sambal

1 splash fish sauce (or soy sauce)

Fresh Lime Juice to taste


Toppings

Scallion

Basil, mint & cilantro 


Directions: 

  1. Season salmon with salt and pepper and pan-sear until cooked through (should fall apart easily when punctured with a fork)
  2. To make the lime leaf sambal dressing, combine 1 tbsp. Lime leaf sambal, a splash of fish sauce, fresh lime juice to taste. Thin out with water, or coconut milk, until desired consistency. 
  3. Thinly slice cabbage, cucumber and radishes. Toss in the dressing.
  4. Lightly char a tortilla over an open flame.
  5. Assembly time: add a few pieces of salmon onto the tortilla, top with dressed veggies, scallions and herbs. Add a squeeze of lime and enjoy! 

Recipe adapted from Auria’s Malaysian Kitchen 





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