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MARIO BATALI Charred Salmon Tacos

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ingredients
CHARRED SALMON TACOS
2 salmon filets (8-ounces each, skinless)
Kosher salt and freshly ground black pepper (to taste)
1/4 cup olive oil
SALSA VERDE:
1 1/2 pounds tomatillos (husked, rinsed, roughly chopped)
3 garlic cloves (peeled)
1 serrano chili (roughly chopped)
2 limes (juiced)
1/2 bunch cilantro (leaves and stems)
1 orange (zested and juiced)
RADISH AND CUCUMBER SALAD :
1/2 English cucumber (half moons, thinly sliced)
4-5 red radishes (thinly sliced)
1/4 bunch cilantro (picked leaves)
1 lime (juice)
8 corn tortillas (charred)
Kosher salt and freshly ground black pepper (to taste)

directions
Season salmon with salt and pepper, drizzle with olive oil.
Into a large cast iron skillet over medium high heat, add olive oil. Add the 2 salmon filets. Cook for 5-7 minutes on one side until charred. Once cooked, remove the salmon to a cutting board. Slice the salmon into 3-inch pieces.
For the Salsa Verde: Into the carafe of a blender, add the tomatillos, garlic cloves, serrano chili, the juice of 2 limes, cilantro, the zest and juice of an orange. Season with salt to taste. Blend until smooth.
For the Cucumber Radish Salad: In a medium bowl, add the cucumber, radish, cilantro, zest and juice of a lime. Season with salt and pepper. Toss to combine.
For the Tortillas: On a preheated griddle, add the corn tortillas and char on both sides, about 2-3 minutes.
To build a Taco: Into a charred tortilla, add a piece of salmon, a spoonful of salsa verde and top with cucumber radish salad.
Tip: Make extra salmon and have a salad for leftovers.

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