Greens, greens, greens. Every time I read a health-related article, I learn about the many ways greens are good for you. They may stabilize blood sugar, heal chronic illness, and help with weight loss. And, according to the National Eye Institute, a branch of the National Institutes of Health, they also keep your vision strong and help ward off diabetes-related eye problems down the road. This recipe for Salmon Tacos includes greens two ways.
This is a sponsored post on behalf of Cut ‘N Clean Greens.
Even if you didn’t like greens growing up, try them again. Your tastes really do change over time. If you aren’t a fan of sautéed greens, try them raw. If you hate kale, check out spinach. If you don’t like eating a mouthful of greens alone, mix them into stir-fries, combine them with rice or pasta, or hide them in tortillas like I did.
May is Healthy Vision Month and my friends at Virtual Potluck along with our sponsor, Cut ‘N Clean Greens, are celebrating by featuring exciting new recipes for healthy greens. The nice folks at Cut ‘N Clean Greens sent us each a huge box full of kale, collards, spinach, beet greens, turnip greens, and more. Did you know there was such a thing as Rainbow Kale? I didn’t, but now I have some tucked away in my freezer. (Yes, greens freeze beautifully, by the way.)
I decided to do a greens two-fer by creating a tortilla with kale in the dough itself and then garnishing my salmon tacos with hearty greens (kale and collards) and a tart lemony, tomato vinaigrette. Fish, particularly salmon, tuna, and halibut, are great foods for healthy vision too.
How to Grill Salmon
The CompostMaster came up with an amazing new technique for perfectly grilled salmon. Basically, he put the fillets on oiled foil and briefly placed them over high heat (top closed). He then cut off the heat to the middle two burners of his gas grill and turned the heat to medium on the outer burners so the salmon would cook indirectly. No muss, no fuss and minimal clean-up.
I hope you enjoy experimenting with new ways of using greens as much as I have. Please share any particularly good recipes you create!
Salmon Tacos with Kale, Collards and Lemon-Tomato Vinaigrette
- 2 1/2 tablespoons olive oil divided
- 1/2 tablespoon fresh lemon thyme leaves
- 1 cup cherry tomatoes halved lengthwise
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons fresh lemon juice
- 2 5 ounce salmon fillets
- Herbes de Provence
- 4 Homemade Corn Tortillas or Homemade Corn Tortillas with Greens
- 2 ounces Cut 'N Clean Organic Hearty Greens combination of kale and collards
Make the vinaigrette:
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the lemon thyme and stir for about 20 seconds, until the oil is fragrant, making sure the leaves do not burn. Add the tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the tomatoes begin to soften, about 5 minutes. Remove from heat and stir in the lemon juice. Set aside.
Grill the salmon:
Cut an 8-inch square of heavy duty aluminum foil and turn up the edges to create a rim. Brush the foil with olive oil. Place the salmon fillets on the foil, brush them with olive oil and season with remaining salt, pepper, and Herbes de Provence. Turn all burners on a gas grill to high. When the grill is hot, place the foil containing the salmon over the middle burners. Close the grill and let the salmon cook for about a minute. Turn the heat on the middle burners to medium and let the salmon cook another minute or so. Turn the middle burners off and turn the outside burners to medium. Let the salmon cook over indirect heat for approximately 7 minutes (for a piece of fish about 3/4 inch thick. Remove from heat and let it sit for a couple of minutes before serving.
Assemble the tacos:
Place tortillas on a plate, covered with a damp paper towel. Microwave at 100% for about 15 seconds or until warm. Place greens on tortilla, then top with salmon and lemon-tomato vinaigrette.
When grilling salmon, remove it from the heat when you think it's just a bit undercooked. It will continue to cook while it rests.
Salmon can be broiled instead of grilled. Brush the fillets with olive oil and season with salt, pepper, and Herbes de Provence. Place under the broiler until salmon is cooked through, about 5 minutes.
Nutritional information does NOT include the tortillas. Click the link for the tortilla recipe to get those numbers.
To reduce the calorie count and amount of fat, use less salmon per taco.
Nutrition facts per serving (2 tacos)
This week, members of Virtual Potluck are sharing recipes featuring dark leafy greens in celebration of Healthy Vision Month. Check out some of the other tasty creations:
- Spicy Lemony Sautéed Rainbow Kale from Cookistry
- Kale, Carrot, and Green Apple Slaw from Food Hunter’s Guide to Cuisine
- Lemon Grilled Chicken with Farro and Wilted Greens from Miss in the Kitchen
- Panko Crusted Baked Mahi Mahi with Garlic Greens from Thyme in Our Kitchen
Disclosure: This post was sponsored by Cut ‘N Clean Greens, a brand of San Miguel Produce. Check out their recipes and give them some love on Facebook, Twitter, Instagram, and Pinterest. All opinions are my own. Please see my disclosures page for more information about sponsored posts.