Ok maybe it’s not that dramatic, and I am certainly a proponent of indulging on occasion, but this is just not my kind of “holiday” where I feel the urge to pig out. So here is a delicious and oh so sumptuous suggestion for your Super Bowl Supper. It’s bright colors and flavors scream celebration and it’s healthy ingredients are substantive enough to warm up any cold Sunday evening spent cheering on, well in my case, Bruno Mars….
So Cal Salmon Taco
Serves 4, 2 tacos each
Ingredients
4, 8 oz center cut fillets of wild alaskan or scottish sockeye salmon, skin removed
1 tbsp ground turmeric
1 tbsp ground coriander
1/2 cup olive oil
1/4 cup maple syrup
juice of 1 lemon
4 sweet potatoes, peeled & cubed
2 ripe haas Avocados, peeled and sliced
1 red onion, halved and sliced in moon shaped slices, let sit in salt and a touch of vinegar or lemon juice
juice of 4 limes
4 tsp organic honey
Breadcrumbs: near stale bread roughly chopped with parsley, thyme, and cilantro, and touch of oregano leaves, salt+pepper- pulse briefly in a cuisinart to make a fine season crumb.
large bunch of fresh dill
10 corn tortillas, warmed on a baking sheet in the oven briefly, or in a dry skillet over medium heat
3 limes for garnishing in wedges
tablespoon or two of olive oil and place them in a single layer sheet pan in
the over, tossing occasionally until crisp and just light brown- keep an eye on
them as this happens fast. Let the bread crumbs cool completely in a bowl or
dish and set aside with the marinating onion slices.
squash cubes with olive oil, salt pepper, and an optional dash of cumin
and nutmeg. place them on a baking tray in a single layer and roast in the oven
until they are nice and soft, but without color, so not charred or burnt or
crispy in spots.
lime juice and honey in a glass bowl and place in the microwave for 10 seconds
to loosen the honey. Combine with a fork and set aside.
you are roasting the salmon, or a cutting board if you are grilling the salmon.
In a small bowl combine the turmeric and coriander, maple syrup, lemon juice,
and olive oil and brush top, bottom, and sides with the marinade. (If you have
time you can always marinade the salmon pieces in this dressing for up to 2 hrs
in the fridge). Season the salmon with salt and pepper on both sides just
before grilling or placing in the oven and cook the salmon until it is medium
rare. (15-17min depending on the cut in the oven)
tortillas, cut the avocado, and either allow guests to build the tacos
themselves or to build and serve:
slices of avocado, half a piece of salmon, drizzle a good amount of the
honey-lime dressing over the salmon, and then sprinkle with the breadcrumb
mixture. Top with a tablespoon amount of sweet potatoes, a few red onion
slices, and some sprigs of dill. If you have baby arugula, frisee, or micro
greens you can add a few on top and fish with a pinch of sea salt, and a good
squeeze of lime. Place a lime wedge on the plate and sprinkle some extra
breadcrumbs around the taco for crunch and presentation.
