I actually thought I saw Bob gag when I announced that we were having Salmon Tacos for dinner. He tried to hide it, but you know what I’m talking about. The reflex that happens when your throat muscles contract and then you stifle it with a closed mouth.
Salmon seasoned with Southwestern flavors, inside a warmed corn tortilla, topped with fresh and spicy Cucumber Salsa, chopped avocado, Mexican crumbling cheese, and topped with a squeeze of lime juice, was a fresh Summer fiesta meal. And sided with some grilled Mexican corn and a wedge of pink Rocky Ford watermelon, all that was missing was a big Margarita.
We’re finally getting Colorado Sweet Corn at our Farmer’s Market. This happens to be Olathe Sweet Corn from our Western Slope. I’ve always been a sweet corn purist. I think all it needs is a quick boil or microwave, a slather of butter salt and pepper and well…why mess with perfection. But for this meal I wanted to venture outside the produce box and mixed up some mayo, yogurt and chili powder. After grilling, I topped the steaming corn with the mixture and some cheese and it was divine.
- 1 tbsp. paprika
- 1 tbsp. cumin
- 1 tsp. chipotle chile powder
- ½ tsp. sea salt
- 12 oz. salmon fillets
- Corn tortillas for serving
- Mix the paprika, cumin, chipotle chile powder, and salt together in a small bowl and stir to combine. Sprinkle over salmon. Place salmon on a baking sheet, skin side down and bake 15 - 20 minutes or until flaky and tender.
- Warm corn tortillas. Remove salmon from skin and separate into chunks. Place salmon meat inside warm tortillas and top with Cucumber Salsa.
For the Salsa:
- 2 medium cucumbers, peeled, seeded, chopped
- 2 medium tomatoes, chopped
- ½ cup chopped yellow, orange or red bell pepper
- 1 jalapeno pepper, seeded and minced
- 1 small sweet onion, chopped
- 1 clove garlic, minced
- 2 T. fresh lime juice
- 1 t. minced fresh parsley
- 2 t. minced fresh cilantro
- 1 t. dried dill weed
- ½ t. salt
- Mix all ingredients together.
For the Mexican Corn:
- 2 T. mayonnaise
- 2 T. nonfat plain yogurt
- ½ t. chili powder
- 4 ears sweet corn, husked
- 4 T. Cotija Cheese
- 1 lime, quartered
- Preheat grill to medium-high.
- Combine mayonnaise, yogurt and chili powder in a small bowl.
- Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija.
- Serve with lime wedges.
Salmon Tacos with Cucumber Salsa and Grilled Mexican Corn…It’s What’s for Salmon Saturday.