Greens, greens, greens. Every time I read a health-related article, I learn about the many ways greens are good for you. 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 in two ways.
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.
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
My husband 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 ½ tablespoons olive oil divided
- ½ tablespoon fresh lemon thyme leaves
- 1 cup cherry tomatoes halved lengthwise
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 ½ tablespoons fresh lemon juice
- 2 5 ounce salmon fillets
- Herbes de Provence
- 4 Homemade Corn Tortillas (or other tortillas)
- 2 ounces kale or collards (or a combination)
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.