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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"You piss me off you Salmon... You're too expensive in restaurants."
-Eddie Izzard, Comedian

The refrigerator light goes on...

This is a great variation on ordinary tacos using some of the healthiest of all ingredients – salmon, avocado, pumpkin seeds.... It's really simple to make and the clean up is easy too. If you don't like the spinach, use any lettuce.

Roasting

Roasting is dry cooking food in an oven in a large uncovered pan. The last three words of this definition are the key. By not covering the food, the heat creates a crusty brown exterior, sealing in moisture. The pan should be large enough that the moisture that does escape from the food evaporates quickly; otherwise the steam will keep the food from browning properly.

Tender meats are ideally suited for roasting because dry cooking is not sufficient to break down the fibers in tougher cuts. Examples like tenderloin, prime rib or top round should be roasted, while chuck is best cooked with moist heat (see Braising). Fish and fowl are ideal for roasting.

When roasting vegetables it is important to have a large pan so that they will and not touch each other. I try to leave at least 1/4 of the bottom of the pan exposed and stir the vegetables often.

Salmon Salad Tacos

Servings = 2 | Serving size =3 tacos

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers. Keep the salad chilled until ready to make the tacos. Note that cooking time does not include chilling time.

	spray olive oil
8 ounces	salmon (without skin)
1/2 small	avocado (cut into small dice)
1 large	orange (sectioned and cut into 1/2 inch chunks)
1/2 small	red bell pepper (diced)
2 Tbsp	pepitas
1 Tbsp	fresh oregano
1/4 tsp	chili powder
1/4 tsp	salt
	fresh ground black pepper (to taste)
1 ounce	fresh spinach leaves
6	corn taco shells

Place a medium skillet in the oven and preheat to 325°F.

When the pan is hot add the salmon. Roast for about 15 minutes. Remove and let cool.

While the salmon is roasting, fold together the diced avocado, orange sections, red pepper, pepitas, oregano, chili powder, salt and pepper. Chill.

When the salmon is cooked, remove and place in the refrigerator to cool. When chilled, flake the salmon into the bowl with the salad. Fold together with the spinach leaves and chill until ready to serve.

When ready to serve, divide the salad evenly between the 6 taco shells and serve.