Paleo Salmon Tacos
Recipe from Jennifer Fisher
- Siete Almond Flour Tortillas
- Portion Salmon from the recipe below
- Sliced Green Onion
- Fresh Cilantro
- Diced Jalapeño
- JF Pickled Red Peppers
- JF Spicy Salt
- Hot Sauce
Toasted Sesame Ginger Salmon Ingredients
- 11/2 pounds raw salmon
- 1/4 cup olive oil
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 2 garlic cloves, grated
- 1 tbsp freshly grated ginger
- 1 – 2 tbsp toasted sesame seeds
- 4 green onions, sliced
Ingredients For Sesame Ginger Honey Glaze
- 1/4 cup honey
- 1 tsp toasted sesame oil
- 1 tsp soy sauce
- 1/2 tsp freshly grated ginger
- 1/2 tsps toasted sesame seeds
Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.
In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.
Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)
Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10–12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.
Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.
Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.