Seared salmon tacos with asparagus-scallion salsa and lime yogurt | Sunbasket
Chef Justine’s ingenious seared asparagus and scallion salsa takes these fish tacos to eleven. Skipping the beer batter keeps them healthy.
Ingredients
- ¼ pound Savoy cabbage
- Quick-pickle brine (rice vinegar - maple syrup)
- 2 scallions
- 2 ounces asparagus
- Fresh cilantro
- Two 6-ounce skin-on wild Yukon River salmon fillets
- 1 lime
- ¼ cup Greek yogurt
- 6 Mi Rancho 100% corn tortillas
- 2 tablespoons roasted pumpkin seeds
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