Salmon Tacos + Watermelon Slaw
Ingredients
- 1 large salmon fillet
- 1/4 cup honey
- 2 tablespoons chopped cilantro
- 1 tablespoon Old Bay seasoning
- 1/2 teaspoon freshly cracked black peppercorns
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 450 degrees.
- Rinse salmon with cold water and pat dry with paper towels.
- In a small bowl combine extra virgin olive oil, honey, cilantro, freshly cracked black peppercorns, and sea salt.
- Place the salmon in the pan you are going to cook it in and pour the honey mixture over the salmon, use a brush to evenly coat the salmon.
- Allow the salmon to marinate for 15 minutes then than the salmon on the middle rack and cook for 15-20 minutes.
- Remove the salmon for the oven and allow it to cool for 10 minutes.
- Serve on browned flour tortillas with Pickled Red Onion & Red Cabbage, top with cubed watermelon, fresh sliced jalapeños, and cilantro.
Notes
1 small red cabbage with the core removed and sliced thin
1 medium sweet red onion sliced thin
1 3/4 cups white vinegar
1/4 cup extra virgin olive oil
1 tablespoon mustard seeds
1/2 teaspoon sea salt
Directions:
1. Remove the core from a small red cabbage and slice into thin strips.
2. Peel a medium red sweet onion and cut it into thin slices.
3. In a bowl add white vinegar, extra virgin olive oil, mustard seeds, and sea salt. Mix well.
4. Fill a large with the sliced red cabbage and red onion.
5. Pour the pickling mixture over the red cabbage and red onions until they both are fully covered.
6. Screw on the lid tightly and place in the fridge for a few hours or until you are ready to use them.
ADDITIONAL TOPPINGS FOR SALMON TACOS:
Cubed watermelon
Sliced jalapeños
Fresh cilantro
Avocado Crema