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Marissa Bolden

Salmon Tacos & Peach Mojito Vinaigrette

These savory seared salmon over a bright, crunchy broccoli slaw and finished with a peach mojito vinaigrette that’s drizzled right over the top tucked into a corn tortilla. The mix of flaky salmon, crisp slaw, and sweet citrusy dressing brings bold flavor with a fresh twist.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Ingredients Equipment Method

Ingredients
  

  • 1.5 lbs portioned salmon side
  • 10 tortillas corn
  • 1 grated head of broccoli including the stem
  • 1 medium carrot grated
  • 2 tbsp butter
  • 2 tbsp cooking oil
  • 2 tsp sea salt and 2 tsp black pepper
  • Peach mojito vinaigrette 2 tsp for initial use plus extra for topping
  • For serving: fresh cilantro and lime wedges
  • Peach Mojito Vinaigrette Components
  • 1/2 cup defrosted peaches
  • 1/4 cup olive oil and 1/4 cup red wine vinegar
  • 2 tbsp honey
  • 2 mint sprigs
  • 1 tsp each of chia and poppy seeds
  • 1/2 tsp salt

Equipment

  • Cast iron skillet
  • Large mixing bowl
  • Whisk
  • Small saucepan or griddle
  • Cutting Board

Method
 

  1. Prepare the Vinaigrette: Chop the peaches and combine them with honey, salt, and seeds. Stir in the vinegar and mint sprigs before slowly whisking in the olive oil. Set aside to let the flavors meld.
  2. Cook the Salmon: Season the fish with salt and pepper. Heat oil and butter in a cast-iron skillet, then sear the salmon for 3-4 minutes per side. Baste with the vinaigrette after the first flip.
  3. Toss the Slaw: Mix the grated broccoli and carrots. Season with salt and dress with the peach vinaigrette.
  4. Assemble: Lightly brown the tortillas in a pan. Layer with slaw and flaked salmon, then finish with extra vinaigrette, cilantro, and fresh lime.