Name: Salmon Tacos
Prep time: 75 min
Cook time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 tomatoes, for the pico de gallo; 1/4 onions, for the sauce; 1 clove garlic, for the sauce; 2 chipotle chiles in adobo sauce, for the sauce; kosher salt, for the sauce; 1/2 onions, cut into thin strips; butter cooking spray; 4 salmon, cut into fillets; kosher salt; pepper; 2 tomatoes, for the pico de gallo; 1/4 onions, for the pico de gallo; 3 serrano chiles, for the pico de gallo; 1 bunch cilantro, for the pico de gallo; 2 tablespoons olive oil, for the pico de gallo; 2 tablespoons lime juice, for the pico de gallo; kosher salt, for the pico de gallo; pepper, for the pico de gallo; 12 corn tortillas; red cabbage, for garnish; sour cream, for garnish; cilantro, for garnish

Preparation

30 mins

45 mins

Low

For the sauce: blend the tomatoes, onion, garlic, chipotle peppers, and salt using the Royal Prestige® Power Blender on low speed for a couple of seconds, then increase the speed and blend for another 30 seconds. Set aside. Preheat the 10” Royal Prestige® Paella Pan over medium-high heat for 3 minutes, then place the salmon fillets in and cover, cooking for 3 minutes. Flip the fillets using the Royal Prestige® Fish Spatula and add the sauce, cook on high heat, cover with the Redi-Temp™ Valve open, and when it whistles, reduce the heat and continue cooking on low with the Redi-Temp™ Valve for 5 more minutes.