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Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion

Serves 4


    Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion

    For this cross-cultural take on tacos, sockeye salmon is marinated with yogurt and a fragrant but mild tandoori-style spice full of the warm flavours of cumin, coriander, nutmeg, and cardamom. After grilling, omega-3-rich salmon is enclosed in a warm corn tortilla and topped with spicy Mexican-style radishes and red onion pickled with lime juice and jalapenos for a kick of heat.


    Toast your spices

    Toasting whole spices will give you superior fragrance and flavour. If you’re new to this process, try it with some whole coriander and whole cumin. Toast a small amount of each separately in a hot pan until seeds begin to pop and smell fragrant. Remove from heat and allow seeds to cool slightly, then grind using a spice grinder or clean coffee grinder dedicated to this purpose. After grinding, measure out the amount required for the recipe and save the rest.


    Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion


      Tandoori salmon
      • 1 garlic clove, peeled and minced
      • 2 tsp (10 mL) fresh grated gingerroot
      • 1 Tbsp (15 mL) ground coriander
      • 3/4 tsp (4 mL) cumin
      • 1/4 tsp (1 mL) nutmeg
      • 1 tsp (5 mL) sweet paprika
      • 3/4 tsp (4 mL) ground fenugreek
      • 1/4 tsp (1 mL) cayenne
      • 1/2 tsp (2 mL) cardamom
      • 1/4 tsp (1 mL) citric acid
      • 1/4 tsp (1 mL) ground cloves
      • 1/4 tsp (1 mL) cinnamon
      • 1 cup (250 mL) Greek yogurt
      • 1 Tbsp (15 mL) grapeseed oil
      • 4 pieces sockeye salmon, about 4 to 5 oz (113 to 140 g) each
      Spicy pickles
      • 2 bunches radishes, sliced thinly to make about 1 cup (250 mL)
      • 1 jalapeno, sliced thinly
      • 1/2 red onion, sliced thinly lengthwise to make about 1 cup (250 mL)
      • 7 limes, juiced to make about 3/4 cup (180 mL)
      • 4 tsp (20 mL) cider vinegar
      • 1/2 tsp (2 mL) salt
      • 8 corn tortillas


      Per serving:

      • calories610
      • protein51 g
      • total fat25 g
        • sat. fat4 g
      • total carbohydrates46 g
        • sugars4 g
        • fibre4 g
      • sodium453 mg



      For salmon, in glass container with lid, combine garlic, ginger, and dry spices. Add yogurt and grapeseed oil to spice mixture and stir thoroughly. Place salmon in glass container, coat salmon pieces with marinade, seal container, and refrigerate for about 4 hours.


      For pickles, pack radishes into bottom half of sterilized 16 oz (500 mL) Mason jar. Add jalapeno slices to form a layer over radishes. Pack in red onions to fill jar. In bowl, juice limes and combine with vinegar and salt. Pour over radishes, peppers, and onions in jar. Seal and refrigerate until ready to use.


      To cook salmon, heat ridged grill pan on high. Remove salmon from marinade, discarding any excess. Place salmon skin side down and grill for 2 minutes. Turn and grill for 2 to 3 minutes more. Remove from grill pan; gently remove and discard skin.


      Toast tortillas on clean grill pan or in oven or barbecue. Cut each piece of salmon into 4 smaller pieces and divide between 2 tortillas. Serve with pickled radishes, peppers, and onion.



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