Salmon Tacos with Quick Pickles and Mustard-Dill Sauce
These aren't your ordinary fish tacos. Here, Chef Liz channels French flavors, rubbing salmon fillets with whole-grain mustard, then roasting and flaking into large pieces. The fish is stuffed into warm tortillas with a generous swipe of creamy mustard-dill sauce and a handful of quick-pickled cabbage and cucumber. Plus, you only have to bust out one pan and one baking sheet.
Total cook time
- 9 ounces baby spinach
- 1 English cucumber
- 1/4 ounce dill
- 3 ounces sour cream
- 1/4 cup whole-grain mustard
- 1/2 cup shredded green cabbage
- 1/2 cup shredded red cabbage
- 1/4 cup apple cider vinegar
- 12 flour tortillas
- 1 1/4 pounds salmon
- 3 tablespoons slivered almonds
- 1/2 ounce honey
- olive oil
- kosher salt
- black pepper
Preheat oven to 425ºF. Rinse all produce. Pat spinach dry with paper towel. Halve cucumber lengthwise, then thinly slice crosswise on a diagonal (see recipe tip). Roughly chop dill leaves, discarding stems. In a small bowl, whisk together sour cream, half of mustard, half of dill, .5 teaspoon salt, and pepper as desired (this is a great task for a helper). Set mustard-dill sauce aside for Step 5.
In a large bowl, combine slaw mix, apple cider vinegar, cucumber, .75 teaspoon salt, and pepper as desired. Toss to combine, then set aside to pickle until Step 5. Stack tortillas, wrap in foil, and place in oven to warm through, 5-10 minutes.
While tortillas warm, line a baking sheet with foil. Pat salmon dry with paper towel and place on prepared baking sheet, skin-side down. Season tops of fish with remaining mustard, 1 teaspoon salt, and pepper as desired, then drizzle over 1 tablespoon olive oil and rub in seasoning. Roast (with tortillas) until salmon is cooked through and opaque, 12-14 minutes, then set aside to cool slightly, about 5 minutes.
While salmon roasts, place almonds in a small pan over medium-high heat. Toast, stirring frequently, until golden and fragrant, 2-3 minutes (see recipe tip). Transfer to a plate and set aside for Step 6. Use remaining downtime to get a head start on dishes. Once cool enough to handle, remove and discard skin from salmon. Using a fork, flake salmon into large pieces.
Arrange warmed tortillas on a clean, dry surface. Spread 1 side of each tortilla with mustard-dill sauce (a helper can do this part), then top with salmon and quick pickles, leaving pickling liquid in bowl. To bowl with pickling liquid, add honey, 2.5 tablespoons olive oil, .5 teaspoon salt, and pepper; whisk to combine.
Add spinach and toasted almonds to bowl with dressing; toss to combine (this is another great task for a helper). Divide salmon tacos and spinach salad among serving plates. Garnish tacos with remaining dill and dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.