These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly.
Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now.
Salmon is the most popular variety of fish in Canada and the second most popular in the US.
Per serving:
Preheat oven to 350 F (180 C).
For spiced pumpkin seeds, prepare rub in small bowl by mixing spices together. In separate bowl, combine pumpkin seeds with 1 tsp (5 mL) rub and 1 tsp (5 mL) 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.
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 (5 mL) maple syrup, and orange juice; pour over cabbage mixture. Allow to stand for 30 minutes to 1 hour in refrigerator.
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.
Coat salmon with olive oil on both sides and rub gently with remaining spice mixture. Allow to stand for 20 minutes at room temperature.
Wrap tortillas loosely in damp dish towel and warm in oven at 250 F (120 C) while you grill salmon.
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.
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.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.