Salmon Tacos with Pineapple
This recipe takes inspiration from the traditional Tacos al Pastor by infusing the same roasted chile flavors from our Ancho Chile & Tamarind Sauce and adding caramelized pineapple slices for a sweet juicy component. The only difference is, you don't need to marinade the salmon for very long, 15 minutes is all you need to infuse all the explosive flavors you love from SALSAOLOGY. Buen Provecho!
- 1.5 pound Salmon Fillet, with or without skin
- ½ cup SALSAOLOGY Ancho Chile & Tamarind Sauce + more for garnishing
- 1 tablespoon Olive Oil
- 1 cup Pineapple, cut into thin slices
- ½ Red Onion, thinly sliced
- 1 bunch Cilantro, washed and roughly chopped
- 10-12 Corn Tortillas, warmed
- Placing fish in a glass container or a baking sheet, season salmon fillet with salt and use the ½ cup of SALSAOLOGY Ancho Chile & Tamarind Sauce to rub onto both sides of fish. Transfer fish to refrigerator and allow to marinade for at least 15 minutes.
- In the meantime, heat 1 tablespoon of olive oil in an iron skillet or large sauté pan over medium high heat. Add pineapple slices and sauté until pineapple slightly caramelizes and turns golden brown along the edges, approximately 4 minutes. Place cooked pineapple in a small bowl. Toss and combine with onion slices and chopped cilantro. Season pineapple salad with salt to taste and set bowl aside.
- Return skillet to heat. Place salmon with skin side down first in the skillet and allow to cook for 3 minutes, flip and cook for another 3 minutes. Transfer fillet to cutting board and with a fork break pieces of salmon off to fill warm tortillas. Dollop some extra Ancho Chile & Tamarind Sauce over the fish and top with pineapple salad garnish. Enjoy!
Serves 10-12 tacos