Salmon Tacos with Rhubarb-Cucumber Salsa

What You Get

Cucumbers

Rhubarb

Jalapeño

Cilantro

Lime

Wild salmon (see note below)

Chile limón seasoning

Corn tortillas

What You'll Need

Olive oil

Honey

Salt

Step 1

Seed and thinly slice about 1½ cups of the cucumbers. Thinly slice about ¾ cup of the rhubarb. Finely chop the jalapeño pepper, if using. Roughly chop the cilantro leaves, including some of the stems.

Step 2

To make the salsa, in a bowl, combine the cucumbers and rhubarb, drizzle with the juice of ½ lime, 2 teaspoons olive oil, and 2 teaspoons honey, season with ¼ teaspoon salt, and toss to combine. Stir in the jalapeño to taste, if you want a kick. Fold in the cilantro last. Set aside to let the flavors combine, stirring occasionally, about 10 minutes. Cut the remaining lime into wedges for serving.

Step 3

Meanwhile, remove the salmon from the packaging, pat dry with paper towels, and season on both sides with 2 teaspoons of the chile limón seasoning.

Step 4

In a cast-iron skillet or nonstick frying pan over medium-high heat, warm 2 tablespoons olive oil. 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 5

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 6

To build the tacos, place the tortillas on plates, and pile with flakes of salmon and rhubarb salsa. Serve warm, with the lime wedges for squeezing.