With the Salmon-a-Rama fishing tournament (yep, you read that right) in full swing in Milwaukee my fridge is overflowing with fresh fish. Which is a good thing since the drought situation we’ve got going on has left me with a garden that’s struggling to survive.
I don’t usually make tacos with salmon but I figured, why not? Grilled with a simple, spicy dry rub and paired with a crunchy-creamy cool salsa they made for a light and healthy dinner to beat the summer heat.
Grilled Salmon Tacos
1 lb salmon fillets, skin removed and de-boned if needed
1/2 tsp garlic powder
1/4 tsp chipotle powder/chili powder
1/2 tsp cumin
1/4 tsp salt
1 Tbsp olive oil
8 small tortillas
In a small bowl, stir together garlic, chili powder, cumin and salt. Form a “cookie sheet” of aluminum foil and place on a plate or cutting board. Place fish on the aluminum foil and gently and evenly apply olive oil, then dry rub to fish. Heat grill to 400. Transfer “cookie sheet” to the grill and grill for about 6 minutes. Salmon should be opaque and slightly flaky.
Dice watermelon, radishes and cucumber into evenly sized pieces and transfer to a small bowl. Toss together. Chop cilantro and mix into salsa. Season with salt, cumin and lime juice and toss. Dice avocado and gently toss into salsa, taking care not to smush the avocado.
Place salmon in tortillas and top with salsa and hot sauce if desired.