Special Diet Information

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

This recipe is safe for those who are lactose intolerant.

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 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 325F.

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.

Nutrition Facts

Serving size = 3 tacos

Servings = 2


Amount Per Serving

Calories 509 Calories from Fat 236
  % Daily Value
Total Fat 26g 42%
    Saturated Fat 4g 17%
    Monounsaturated Fat 10g
    Trans Fat 0g
Cholesterol 67mg 24%
Sodium 383mg 17%
Total Carbohydrates 41g 16%
    Dietary Fiber 8g 25%
    Sugars 8g
Protein 29g
Vitamin A 51% Vitamin C 163%
Calcium 13% Iron 17%
Vitamin K 78 mcg Potassium 946 mg
Magnesium 116 mg