3 course meal courtesy of IBM Chef Watson – Salmon tacos

3 course meal courtesy of IBM Chef Watson – Salmon tacos

See the full IBM Chef Watson 3 course menu

Mustard fennel salmon tacos
 
Prep time
Cook time
Total time
 
These tacos are extremely healthy - especially if you ensure you get Alaskan salmon. The veggies are a great combination and the seasonings really set this apart from normal tacos.
Author:
Recipe type: entree
Serves: 4
Ingredients
  • olive oil
  • salt
  • pepper
  • 1 teaspoon whole fennel seed
  • ½ teaspoon saffron (optional - very expensive)
  • ¼ teaspoon cayenne pepper (or chile)
  • 3 stalks celery, diced
  • 1 Japanese cucumber, halved, seeds removed, and diced
  • 2 cups savoy cabbage, shredded
  • 1 small bag snow peas, whole
  • 2 teaspoons ground mustard
  • ¾ lb Alaskan salmon
  • 6 corn tortillas
  • 1 cup cilantro, chopped
  • 1 avocado, thinly sliced just before eating
  • ½ cup blackberries, halved or quartered
Instructions
  1. Vegetables - heat the olive oil in a skillet, add the celery, Japanese cucumber, and snow peas. Season to taste with saffron (optional), salt, pepper, fennel, and cayenne. Cook for 5 minutes. Add the savoy cabbage and cook until wilted. Set aside on a plate.
  2. Salmon - In the same sklllet, heat 1 tablespoon of olive oil, the add salmon skin side up.. Season the salmon with salt, pepper, fennel, and mustard. Cook for 4 minutes or until light pink. Flip and cook skin side down for 2 - 4 more minutes. The salmon should be a slightly deeper pink in the middle. Cut into 1 inch sections. The salmon will flake and break apart, but you want to keep the pieces rather large.
  3. Place salmon and vegetable mixture on tortillas and top with cilantro, avocado, and blackberries to taste.

 

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