Curried Salmon Tacos with Delectable Daikon Slaw

 

 

Ingredients:

I pound wild Alaskan salmon fillets, preferably King

2 tbsp. olive oil

3 tbsp. curry powder

2 tbsp. fresh lime juice

12 corn tortillas

To Make:

Prepare broiler by heating to 500 degrees. 

On a plate, spread out the curry powder.  In a wide bowl, mix lime juice and olive oil together.  Cut salmon fillets in half lengthwise, dip each portion in the lime juice and olive oil mixture, and then press both sides into the curry powder to cover completely.  Place fillets into a shallow baking pan, and, when oven is ready, broil both sides until well cooked and the skin is slightly crispy, about five minutes.  Remove from oven, let cool, and, using a fork, break each fillet into small chunks.

Serve the tacos with corn tortillas, and top with Delectable Daikon Slaw (recipe to follow).

 

Ingredients:

1 large daikon radish, peeled and sliced in a food processor into 1/8 inch disks

3 green onions, thinly sliced crosswise

6 radishes, coarsely chopped

i jalapeno pepper, seeds and stem removed, finely chopped

1 cup frozen corn, defrosted

Dressing:

1/2 cup rice vinegar

1/3 cup sesame oil

1 tbsp. caraway seeds

1 tsp. sea salt

To Make:

Begin by combining daikon and next four ingredients in a large bowl.  Next, make the dressing by mixing the rice vinegar, sesame oil, caraway seeds, and salt  together in a small bowl.  Pour over the daikon slaw and, using a slotted spoon, stir thoroughly to combine.  Let chill for one hour in the refrigerator before serving.