Summer Salmon Tacos with Mango Corn Salsa

salmontacoTo be honest, I haven't been feeling very inspired in the kitchen lately. I've been busy with lots of things including travel, and when I'm home I've been trying to eat the food in the freezer since it is on the verge of overflowing. But yesterday I was at the store and I found local king salmon on sale and some beautiful white corn. I thought about the mango I had and just like that, a plan came together.

Sometimes ingredients speak to you and the lightbulb goes off. I diced the mango to serve with dessert a few nights before but it was firm and a little too sour. That's not good for dessert but it's excellent for salsa. The salsa can be used with chips, with roast chicken or scallops. It's actually pretty good without the tomatoes too. I was a little undecided as to which way I preferred it, so try it both ways and you tell me which you like better!

This recipe has a lot of parts, but you can make the salsa and the sauce for drizzling ahead of time. You can even use already cooked salmon if that's what you have on hand. Even though it's cooked on the stove and not on the grill, it really tastes like summer--the fresh corn, tomatoes and salmon look like summer too. Here's to a little summery inspiration!

Salmon Tacos with Mango Corn Salsa
Serves 4


2 teaspoons mild flavored oil ( I use rice bran oil)
1 ear of corn, white or yellow
1/2 cup diced firm mango
1/2 cup diced tomatoes, drained
2 scallions, chopped
1/2 - 1 serrano pepper, thinly sliced
1 Tablespoon freshly squeezed lime juice, or to taste

3-4 Tablespoons mayonnaise (I used wasabi mayo)
2 Tablespoons freshly squeezed lime juice
1 Tablespoon plain non-fat Greek yogurt

12 ounces wild salmon
Chili powder

8 Tortillas
1 1/2 cups finely shredded napa cabbage
Sprigs of cilantro, to taste, optional


Make the salsa first. Slice the corn off the cob, you should have about 1/2 cup of corn kernels. Heat a skillet and add a couple teaspoons of oil. Add the corn and stir, cooking a couple of minutes until fragrant and sweet. Remove the pan from the stove and allow the corn to come to room temperature. In a bowl combine the mango, tomato, scallions and sliced serrano pepper. Add the cooled corn and lime juice and taste for seasoning.

Make the drizzle by whisking together the mayonnaise, lime juice and yogurt. Taste and adjust to your liking.

To cook the salmon, remove any bones and cut some slits in the skin. Heat a non-stick skillet and when it's hot, add the salmon, skin side down. Sprinkle the salmon with chili powder and cover with a lid. Cook until barely medium, about 130 degrees internal temperature. Break the salmon into chunks or large flakes. Do not overcook.

To prepare the tacos, heat a dry skillet and warm the tortillas over medium heat. When pliable and hot, top each tortilla with salmon, shredded cabbage, salsa and drizzle with the mayo sauce. Add cilantro if desired and serve.



Amy Sherman is a San Francisco–based writer, recipe developer, restaurant reviewer and all around culinary enthusiast. She blogs for Epicurious , Bay Area Bites and Cooking with Amy .