Salmon Tacos with Rhubarb-Cucumber Salsa

Dust salmon with a zesty chile-lime spice mix, then fold the fatty flakes into warm tortillas, for a no-fuss meal. Tart rhubarb and crisp cucumber collide in an unexpected and tangy 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 

Makes 3 servings

Active Time: 25 minutes 

Total Time: 25 minutes 

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. 

Contains: fish. 

Note: The fish may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.