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Sunday, August 2, 2015

Blackened Salmon Tacos with Avocado Corn Salsa & Cilantro Ranch Dressing

  • This recipe comes from: http://www.alaskafromscratch.com/2013/05/14/blackened-salmon-tacos-with-avocado-corn-salsa-cilantro-ranch-dressing/

  • For the Blackened Salmon:
2 Salmon Filets,cut into 1" slices, bones and skin removed
4 tablespoons canola oil
4 tablespoons flour
4 teaspoons chili powder
2 teaspoon smoked paprika
4 teaspoons brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon cayenne pepper (or to taste)
1 teaspoon salt
1 teaspoon black pepper

  • For the Avocado Corn Salsa:
2 ripe avocado, finely chopped
2 large ear of corn, kernels cut off (I used fresh white corn)
2 tomato, seeds removed and diced
1/2 cup red onion, diced
4 tablespoons cilantro, chopped
zest and juice of a lime
salt and pepper to taste


For the Cilantro Ranch Dressing:
1/2 cup Greek yogurt
4 tablespoons mayonnaise
4 tablespoons buttermilk
juice of one lime
2 tsp. minced garlic
4 tablespoons green onions, thinly sliced
1/2 cup cilantro leaves
1/2 teaspoon salt
1/2 teaspoon pepper

For Serving Tacos:
Corn tortillas, steamed or warm
Lime wedges
Heat the oil in a skillet over medium-high heat. In a bowl, stir together the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Place salmon in gallon ziplock and shake spice til it coats the fish. Place salmon in hot skillet. Cook 3-4 minutes per side, or until coating is blackened and forms a nice crust and salmon is cooked through, we cut into chunks as its cooking (cook til just slightly pink in the center). Allow salmon to rest for 5 minutes. [I seasoned my salmon with a pinch of kosher salt just prior to serving].
SALSA
In a bowl, gently stir together the avocado, corn, tomato, red onion, cilantro, lime, salt and pepper. Refrigerate until ready to serve.
DRESSING:
Add yogurt, mayo, buttermilk, lime, garlic, green onions, cilantro, salt and pepper to a food processor. Process until smooth. Add more buttermilk as needed until desired consistency is reached (you'll want it to be thin enough to drizzle, but not so thin that it slides off the tacos). Refrigerate until ready to serve.
Place flaked salmon in the shell, followed by Avocado Corn Salsa. Drizzle with Cilantro Ranch Dressing. Serve with lime wedges.