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Chili-lime salmon tacos with pineapple-basil salsa

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The Kitchen Paper

(Read caption) Make the chili-lime-pinneapple salsa while the salmon cooks and your meal will come together in minutes.

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As much as I love salmon and want to give it credit here, this recipe should be called “Pineapple-Basil Salsa (with chili-lime salmon)” because the salsa steals the show! In the best possible way. Pineapple + red onion + basil + a little lime juice = out of this world. Combined with some hunks of yummy salmon, all rolled together in tortilla: one delish taco. I ate way too many of these and did not regret it one bit!

This recipe sounds a wee bit complicated, with the long title and all, but seriously: this was quick. The salmon takes less than 10 minutes to cook, and the only other part is making the salsa. You can either quickly chop up a pineapple and some basil and onion, or you can use canned pineapple tidbits (drain them) to mix up with the basil and onion! Super quick. You can do it while the salmon cooks!

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Chili-lime salmon tacos with pineapple-basil salsa
Serves 4

Recommended:10 recipes for Taco Tuesday

1 lb. boneless salmon fillet
2 limes
Salt & pepper
1 teaspoon chili powder
2 cups diced pineapple
1/4 cup fresh basil, chiffonade or chopped
1 cup corn kernels
1/2 red onion, minced
8 small corn or flour tortillas
Sour cream

1. Line a baking sheet with foil and lay the salmon skin-side-down on the foil. Squeeze the juice from one lime over the salmon, sprinkle a little bit of salt & pepper on the fillet, then sprinkle the chili powder all over.

2. Turn the oven on BROIL and place the rack on the second-to-highest shelf. It should take about 10 minutes, assuming your fillet is around 1-inch thick.

3. While the salmon is cooking, chop the pineapple, basil, and onion. Mix together with the corn and juice from the other lime.

4. Heat the tortillas over a flame (to char slightly, or use whatever method you prefer).

5. Serve the tacos with sour cream, extra limes, and any other garnishes you want!

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