Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
Spiced pumpkin seeds
  • 1tsp cumin
  • 1/2tsp sweet smoked paprika
  • 1/4tsp garlic powder
  • 1/4tsp salt
  • 1/8tsp cayenne powder
  • 3Tbsp Pumpkin seeds
  • 1tsp maple syrup
  • 3cups grated red cabbage
  • 1/2cup cilantro
  • 1 serrano pepperseeded, deveined, and sliced thinly
  • Pinch of salt
  • 2Tbsp apple cider vinegar
  • 1tsp maple syrup
  • 2cup orangessegmented, pith removed, and 1/4juice reserved
Lime yogurt
  • 1/4cup natural yogurt
  • 2tsp freshly squeezed lime juice
  • 1tsp lime zest
  • 2 – 6oz pieces wild sockeye salmonskin on
  • 1Tbsp extra-virgin olive oil
  • 8 – 6in corn tortillas
  • 8 Lime wedges
  • 1 bunch cilantro
  1. Preheat oven to 350 F
  2. For spiced pumpkin seeds, prepare rub in small bowl by mixing spices together. In separate bowl, combine pumpkin seeds with 1 tsp rub and 1 tsp maple syrup and stir to coat thoroughly. Reserve remaining spice rub for use on the salmon. Lay spiced pumpkin seeds on parchment-lined baking sheet and roast in preheated oven for 10 to 15 minutes, or until golden brown and toasted. Remove from oven and set aside to cool.
  3. For slaw, in large bowl, combine cabbage, cilantro, and serrano pepper and season with pinch of salt. In small bowl, whisk together vinegar, 1 tsp maple syrup, and orange juice; pour over cabbage mixture. Allow to stand for 30 minutes to 1 hour in refrigerator.
  4. Remove salmon from fridge and allow to come to room temperature while you prepare lime yogurt. In small bowl, combine yogurt with lime juice and lime zest and set aside in refrigerator until ready to serve.
  5. Coat salmon with olive oil on both sides and rub gently with remaining spice mixture. Allow to stand for 20 minutes at room temperature.
  6. Wrap tortillas loosely in damp dish towel and warm in oven at 250 F while you grill salmon.
  7. In frying pan or grill pan on medium-high, place salmon fillets skin side down and cook for about 5 minutes on one side, then carefully turn and cook for about 2 minutes, until flesh has turned from translucent to opaque and flakes gently with fork. Remove from grill; gently peel away skin and discard. Cut fish into 8 smaller pieces.
  8. To assemble, in tortilla, place some slaw, top with a piece of salmon, a few orange segments, and some spiced pumpkin seeds. Drizzle with a touch of lime yogurt and serve with additional lime wedges and cilantro.
Recipe Notes

Per two tacos: 416 calories; 25 g protein; 15 g total fat (2 g sat. fat); 51 g total carbohydrates (15 g sugars, 6 g fiber); 282 mg sodium