I love finding different ways to spice up and switch up my favorite fish salmon. This salmon taco salad fits the bill perfectly. This was the first time I’ve ever tried frying the salmon in a pan and it actually came out perfect. If your not a fan of the skin, fry it up and the skin will have such a perfect crisp you will not even notice it is there.
I used a blackened seasoning on top of the salmon before placing it on the frying pan, and it’s a perfect blend of seasonings that really makes this salad delicious.
I can’t say enough about the health benefits of salmon, but I encourage you to read up if you are curious about adding them to your diet. They are one of the lower mercury fish, and the omega-3 is great for those of us dealing with hormonal issues. The healthy fats in salmon have the possibility to decrease inflammation, lower blood pressure and improve the function of cells in your artery lining. The high protein helps you to stay fuller longer, which can help out when trying to lose weight.
Even if your not a fan of salmon, give this salmon taco salad a try, you’ll switch sides for sure.
Salmon Taco Salad
A festive spin on a classic fish dish that even the pickiest of eaters will love.
- 1 salmon fillet
- 1 tbsp blackened seasoning
- 1 tbsp olive oil
Pre heat the over to 450 degrees. Make sure to de-thaw the salmon fillet before you plan on placing it in the oven safe pan to fry (it will not be fun). Place the olive oil and blackened seasoning on top of the salmon and place in the pan skin side down. Flip the salmon over after 3 - 5 minutes. Let the salmon cook another 2 - 4 minutes, and place the skillet in the oven.
Leave the skillet in the oven for an additional 10 - 15 minutes to really good the salmon crispy. Remove from the oven and let cook for 5 minutes. Serve with lettuce, mango salsa and even plantain chips.