Smoked Salmon Tacos With Fireweed Salsa
Smoked Salmon Tacos with Fireweed Salsa is a traditional Yup'ik dish that combines the rich flavors of smoked salmon with the vibrant freshness of fireweed salsa. This recipe is a celebration of Alaska's natural bounty and the Yup'ik people's culinary heritage.
Ingredients
- 8 oz smoked salmon, flaked
- 8 small corn tortillas
- 1 cup fireweed shoots, chopped
- 1/2 red onion, finely diced
- 1 jalapeno, seeded and diced
- 1 tomato, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- In a bowl, combine the fireweed shoots, red onion, jalapeno, tomato, cilantro, and lime juice to make the fireweed salsa. Season with salt and pepper.
- Heat the corn tortillas on a stovetop or in a skillet until warm and slightly charred.
- Divide the flaked smoked salmon among the warm tortillas.
- Top each taco with a generous spoonful of fireweed salsa.
- Serve the smoked salmon tacos with fireweed salsa immediately.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Skillet Bowl
Tools
Knife Cutting board
Serving suggestions
Serve the smoked salmon tacos with fireweed salsa alongside a simple green salad dressed with a light vinaigrette.
Tips & tricks
For an extra kick of flavor, consider adding a dollop of sour cream or a sprinkle of crumbled queso fresco to the tacos.
Cost
$20