Salmon Tacos with Grapefruit Salsa
Ingredients
4 wild caught salmon fillets
3/4 tsp ground cumin
3/4 tsp smoked paprika
1 1/4 tsp kosher salt
1/2 tsp crushed red pepper
3 tbsp ghee (you can also use olive oil)
1 avocado, chopped
1 large grapefruit, peeled, sliced into sections over a bowl, and chopped into small pieces, juice reserved
1/2 cup fresh cilantro
3 medium scallions
1 jalapeno, finely chopped
12 corn tortillas, warmed
1 tbsp sour cream
Instructions
Pat salmon dry. Stir together cumin, paprika, 3/4 teaspoon salt, and crushed red pepper in a small bowl. Sprinkle mixture on flesh sides of fillets.
Heat a large cast-iron skillet over medium-high; add oil. When oil is hot, carefully place salmon in skillet, skin side down. Reduce heat to medium and gently press each fillet with a spatula to flatten. Cook until salmon is opaque 3/4 of the way up sides, 6 to 7 minutes. Flip and cook until just cooked through, 1 to 2 minutes.
Stir together avocado, grapefruit, grapefruit juice, cilantro, scallions, jalapeño, and remaining 1/2 teaspoon salt in a medium bowl.
Break salmon into large pieces and serve on tortillas with grapefruit salsa and, if using, sour cream.
Recipe from https://www.realsimple.com