Good Eggs Meal Kits
Salmon Tacos with Cherry Tomato Salsa
Product Details
For a weeknight supper that’s ready in minutes, fold flaky salmon into soft corn tortillas, along with a fresh salsa bursting with peak summer tomatoes and corn.
Note: The salmon arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it the same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
Contains: fish.
What You Get
Cherry tomatoes
Sweet corn
Scallions
Cilantro
Jalapeño
Lime
Wild salmon
Corn tortillas
What You'll Need
Olive oil
Salt
Step 1
Cut the cherry tomatoes in half. Shuck the corn, and cut the kernels from the cob. Slice about ¼ cup of the scallions. Chop about ¼ cup of the cilantro, including the stems. Mince the jalapeño, removing the seeds, if you prefer less heat. In a bowl, combine the tomatoes, corn, scallions, cilantro, and jalapeño to taste. Add the juice of ½ lime, 1 tablespoon olive oil, and ¼ teaspoon salt. Cut the remaining lime into wedges for serving.
Step 2
Remove the salmon from the packaging and pat dry with paper towels. Sprinkle generously with salt. In a non-stick pan over medium-high heat, warm 1 tablespoon of olive oil. When the pan is hot, add the salmon, skin-side down, and cook until the skin is crispy and the flesh is mostly cooked through, 3 to 4 minutes. Flip and continue cooking until nearly firm or done to your liking, 1 to 2 minutes longer for medium-well.
Step 3
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
Step 4
To build the tacos, place the tortillas on plates, doubling them up, and fill with flakes of salmon and cherry tomato salsa. Serve warm, with the lime wedges for squeezing.
