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Salmon Tacos With Mango Corn SalsaOriginally Published September 26, 2013 at 12:00 a.m.
Updated September 25, 2013 at 1:39 p.m.
To be honest, I haven’t been feeling very inspired in the kitchen lately. I’ve been busy with lots of things, including travel, and when I’m home, I’ve been trying to eat the food in the freezer since it is on the verge of overflowing. But yesterday, I was at the store and I found local king salmon on sale and some beautiful white corn. I thought about the mango I had and, just like that, a plan came together.
Sometimes ingredients speak to you, and the light bulb goes off. I diced the mango to serve with dessert a few nights before, but it was firm and a little too sour. That’s not good for dessert, but it’s excellent for salsa. The salsa can be used with chips, with roast chicken or scallops. It’s actually pretty good without the tomatoes, too. I was a little undecided as to which way I preferred it, so try it both ways and see which you like better!
This recipe has a lot of parts, but you can make the salsa and the sauce for drizzling ahead of time. You can even use already cooked salmon if that’s what you have on hand.
Salmon Tacos With Mango Corn Salsa
1 ear of corn, white or yellow
2 teaspoons mild flavored oil (I use rice-bran oil)
1/2 cup diced firm mango
1/2 cup diced tomatoes, drained
2 scallions, chopped
1/2 to 1 full serrano pepper, thinly sliced
1 tablespoon freshly squeezed lime juice, or to taste
3-4 tablespoons mayonnaise (I used wasabi mayo)
2 tablespoons freshly squeezed lime juice
1 tablespoon plain nonfat Greek yogurt
12 ounces wild salmon
1 1/2 cups finely shredded napa cabbage
Sprigs of cilantro, to taste, optional
Make the salsa first. Slice the corn off the cob; you should have about 1/2 cup of corn kernels. Heat a skillet, and add a couple teaspoons of oil. Add the corn and stir, cooking a couple of minutes until fragrant and sweet. Remove the pan from the stove and allow the corn to come to room temperature. In a bowl, combine the mango, tomato, scallions and sliced serrano pepper. Add the cooled corn and lime juice, and taste for seasoning.
Make the drizzle by whisking together the mayonnaise, lime juice and yogurt. Taste and adjust to your liking.
To cook the salmon, remove any bones and cut some slits in the skin. Heat a nonstick skillet, and when it’s hot, add the salmon, skin side down. Sprinkle the salmon with chili powder and cover with a lid. Cook until barely medium, about 130 degrees internal temperature. Break the salmon into chunks or large flakes. Do not overcook.
To prepare the tacos, heat a dry skillet and warm the tortillas over medium heat. When they are pliable and hot, top each tortilla with salmon, shredded cabbage and salsa, and drizzle with the mayo sauce. Add cilantro, if desired, and serve.
Amy Sherman is a San Francisco-based writer, recipe developer, restaurant reviewer and all-around culinary enthusiast. She blogs for Epicurious, Bay Area Bites and Cooking With Amy and writes articles for One for the Table, Amy Ephron’s online magazine that specializes in food, politics and love. Find it online at www.oneforthetable.com.