MINT CUCUMBER DRESSING
1 piece cucumber, peeled and seeded, chopped
2 teaspoons fresh mint, chopped
2 teaspoons fresh cilantro, chopped
1 clove garlic, finely minced
1 teaspoon lime juice
1 ½ cups plain yogurt
SPICED SALMON
1 piece cucumber, peeled and seeded, chopped
2 teaspoons fresh mint, chopped
2 teaspoons fresh cilantro, chopped
1 clove garlic, finely minced
1 teaspoon lime juice
1 ½ cups plain yogurt
AVOCADO SALSA
1 ½ cups ripe avocados, diced
¾ cup tomatoes, diced
1 tablespoon red onion, minced
1 ½ tablespoons lime juice
Salt to taste
Pepper to taste
ASSEMBLY
6-8 pieces whole wheat tortillas
1 cup red cabbage, thinly sliced
Fresh cilantro sprigs as needed
6-8 pieces lime wedges
MINT CUCUMBER DRESSING
1 piece cucumber, peeled and seeded, chopped
2 teaspoons fresh mint, chopped
2 teaspoons fresh cilantro, chopped
1 clove garlic, finely minced
1 teaspoon lime juice
1 ½ cups plain yogurt
SPICED SALMON
1 piece cucumber, peeled and seeded, chopped
2 teaspoons fresh mint, chopped
2 teaspoons fresh cilantro, chopped
1 clove garlic, finely minced
1 teaspoon lime juice
1 ½ cups plain yogurt
AVOCADO SALSA
1 ½ cups ripe avocados, diced
¾ cup tomatoes, diced
1 tablespoon red onion, minced
1 ½ tablespoons lime juice
Salt to taste
Pepper to taste
ASSEMBLY
6-8 pieces whole wheat tortillas
1 cup red cabbage, thinly sliced
Fresh cilantro sprigs as needed
6-8 pieces lime wedges
PREPARATION
- Start by making the Mint-Cucumber Dressing. Combine the cucumber, mint, cilantro, garlic, lime juice, and plain yogurt in a bowl, and mix it all together. Cover and refrigerate for at least 1 hour to allow the flavors to combine thoroughly.
- For the Spiced Salmon Tacos, combine the smoked paprika, garlic powder, onion powder, ground oregano, dried thyme, cumin, cayenne pepper, salt, and pepper in a bowl, and mix it all together.
- Rub the salmon fillets with the spice mixture. Make sure to only add the seasoning on the salmon flesh, and not on the skin-side.
- Heat the olive oil in a non-stick frying pan on your Wolf Gas Cooktop over medium heat. When the pan is hot enough, place the salmon skin-side down in the pan and cook for 6-8 minutes, or until it is nearly cooked through and the skin is crispy.
- Flip the salmon fillets over, and immediately remove the pan from the heat and allow the salmon to finish cooking through in the residual heat. Set aside to use for later.
- To make the Avocado Salsa, combine the avocados, tomatoes, red onion, lime juice, salt, and pepper in a bowl, and mix well. Set aside to use for later.
- To assemble the tacos, heat a non-stick pan over medium heat. Place each whole wheat tortilla in the pan and allow it to heat for about a minute on each side, just until it gets warm.
- Place a heated tortilla on each plate and flake the salmon fillets over, including any crispy skin. Add about 1-2 tablespoons of Avocado Salsa and some sliced red cabbage on the side.
- Top with a dollop of the Mint-Cucumber dressing, and add some fresh cilantro sprigs on top.
- Serve the Spiced Salmon Tacos with some lime wedges on the side.
PREPARATION
- Start by making the Mint-Cucumber Dressing. Combine the cucumber, mint, cilantro, garlic, lime juice, and plain yogurt in a bowl, and mix it all together. Cover and refrigerate for at least 1 hour to allow the flavors to combine thoroughly.
- For the Spiced Salmon Tacos, combine the smoked paprika, garlic powder, onion powder, ground oregano, dried thyme, cumin, cayenne pepper, salt, and pepper in a bowl, and mix it all together.
- Rub the salmon fillets with the spice mixture. Make sure to only add the seasoning on the salmon flesh, and not on the skin-side.
- Heat the olive oil in a non-stick frying pan on your Wolf Gas Cooktop over medium heat. When the pan is hot enough, place the salmon skin-side down in the pan and cook for 6-8 minutes, or until it is nearly cooked through and the skin is crispy.
- Flip the salmon fillets over, and immediately remove the pan from the heat and allow the salmon to finish cooking through in the residual heat. Set aside to use for later.
- To make the Avocado Salsa, combine the avocados, tomatoes, red onion, lime juice, salt, and pepper in a bowl, and mix well. Set aside to use for later.
- To assemble the tacos, heat a non-stick pan over medium heat. Place each whole wheat tortilla in the pan and allow it to heat for about a minute on each side, just until it gets warm.
- Place a heated tortilla on each plate and flake the salmon fillets over, including any crispy skin. Add about 1-2 tablespoons of Avocado Salsa and some sliced red cabbage on the side.
- Top with a dollop of the Mint-Cucumber dressing, and add some fresh cilantro sprigs on top.
- Serve the Spiced Salmon Tacos with some lime wedges on the side.
MINT CUCUMBER DRESSING
1 piece cucumber, peeled and seeded, chopped
2 teaspoons fresh mint, chopped
2 teaspoons fresh cilantro, chopped
1 clove garlic, finely minced
1 teaspoon lime juice
1 ½ cups plain yogurt
SPICED SALMON
1 piece cucumber, peeled and seeded, chopped
2 teaspoons fresh mint, chopped
2 teaspoons fresh cilantro, chopped
1 clove garlic, finely minced
1 teaspoon lime juice
1 ½ cups plain yogurt
AVOCADO SALSA
1 ½ cups ripe avocados, diced
¾ cup tomatoes, diced
1 tablespoon red onion, minced
1 ½ tablespoons lime juice
Salt to taste
Pepper to taste
ASSEMBLY
6-8 pieces whole wheat tortillas
1 cup red cabbage, thinly sliced
Fresh cilantro sprigs as needed
6-8 pieces lime wedges
PREPARATION
- Start by making the Mint-Cucumber Dressing. Combine the cucumber, mint, cilantro, garlic, lime juice, and plain yogurt in a bowl, and mix it all together. Cover and refrigerate for at least 1 hour to allow the flavors to combine thoroughly.
- For the Spiced Salmon Tacos, combine the smoked paprika, garlic powder, onion powder, ground oregano, dried thyme, cumin, cayenne pepper, salt, and pepper in a bowl, and mix it all together.
- Rub the salmon fillets with the spice mixture. Make sure to only add the seasoning on the salmon flesh, and not on the skin-side.
- Heat the olive oil in a non-stick frying pan on your Wolf Gas Cooktop over medium heat. When the pan is hot enough, place the salmon skin-side down in the pan and cook for 6-8 minutes, or until it is nearly cooked through and the skin is crispy.
- Flip the salmon fillets over, and immediately remove the pan from the heat and allow the salmon to finish cooking through in the residual heat. Set aside to use for later.
- To make the Avocado Salsa, combine the avocados, tomatoes, red onion, lime juice, salt, and pepper in a bowl, and mix well. Set aside to use for later.
- To assemble the tacos, heat a non-stick pan over medium heat. Place each whole wheat tortilla in the pan and allow it to heat for about a minute on each side, just until it gets warm.
- Place a heated tortilla on each plate and flake the salmon fillets over, including any crispy skin. Add about 1-2 tablespoons of Avocado Salsa and some sliced red cabbage on the side.
- Top with a dollop of the Mint-Cucumber dressing, and add some fresh cilantro sprigs on top.
- Serve the Spiced Salmon Tacos with some lime wedges on the side.
