Salmon Tacos with Green Onion & Asparagus Salsa

• Gluten free

• Seafood

  • 2 6-ounce wild alaskan salmon, wild fillets

• Produce

  • 3 oz Asparagus spears
  • 3 Green onions
  • 1 Lime
  • 1 small head Napa cabbage

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 3 tsp Olive oil
  • 3 tbsp Rice vinegar

• Nuts & Seeds

  • 3 tbsp Pepitas

• Bread & Baked Goods

  • 6 Corn tortillas

• Dairy

  • 1/4 cup Greek yogurt

Found on snixykitchen.com

Ingredients

• 1 small head Napa cabbage, core discarded and leaves thinly sliced (about 6 ounces)
• 3 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 3 tablespoons pepitas
• 3 teaspoons olive oil, divided
• 3 green onions, root ends discarded
• 3 ounces asparagus spears, bottoms trimmed
• Two 6-ounce wild Alaskan salmon fillets
• 1 lime
• ¼ cup Greek yogurt
• 6 corn tortillas
• Salt & pepper, to taste
• Optional: 2 tablespoons fresh cilantro, chopped

Directions

• In a medium mixing bowl, toss the cabbage with rice vinegar, maple syrup, and a pinch of salt and pepper until well combined. Let stand while you make the tacos.
• In a medium or large pan over medium heat, warm one teaspoon olive oil oil until hot but not smoking. Add the pepitas and toast, stirring occasionally, until lightly toasted, 2 to 3 minutes. Carefully transfer the pepitas to a paper-towel lined plate to drain and toss with a pinch of salt.
• In the same pan used to toast the seeds, add the green onions, asparagus and cook over medium heat, turning once, until tender and lightly charred, 4 minutes on each side. Transfer to a plate and allow to cool for a few minutes.
• Cut asparagus and green onions crosswise into ¼ -inch pieces, then toss with 1 teaspoon olive oil, and salt and pepper, to taste.
• Season the salmon with salt and pepper.
• In the same pan used to cook the vegetables, warm 1 teaspoon olive oil over medium heat until hot but not smoking. Add the salmon; and cook until opaque, 2 to 5 minutes on each side, depending on thickness. Transfer to a plate, let cool slightly and break into bite-size pieces.
• Cut the lime in half; juice one half and cut the other half into wedges.
• In a small bowl, combine the yogurt with the lime juice and season with salt, to taste.
• Lightly char the tortillas directly over a medium-low flame, flipping once or warm each tortilla in a dry pan until just pliable, about one minute on each side.
• Transfer the tortillas to individual plates, fill with the pickled cabbage, salmon pieces, onion and asparagus mixture. Top with the lime-yogurt sauce and pepitas, and serve with lime wedges on the side.