Pan-Seared Salmon Tacos
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
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:
- Season salmon with salt and pepper and pan-sear until cooked through (should fall apart easily when punctured with a fork)
- 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.
- Thinly slice cabbage, cucumber and radishes. Toss in the dressing.
- Lightly char a tortilla over an open flame.
- 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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