Salmon Tacos (Citrus Brown Butter) Courtesy of: LaShaundra Randolph Serves: 4-8
Ingredients:
Directions:
1.5 lbs. fresh salmon fillets
1.
Preheat oven to 400°F.
~1/4 c. honey
2.
Brush salmon fillets generously with honey and sprinkle generously with salt and pepper.
7 Tbsp. unsalted butter, chopped 1 Tbsp. lime juice
3.
Place, skin side down, in a foil-lined pan and then set aside.
4.
In a light-colored pot, over medium heat, add butter.
1 Tbsp. fresh orange juice 1/4 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. black pepper
5.
Zest of lemon, lime, & orange (optional)
6.
8 flour tortillas Toppings: lettuce shredded tomatoes chopped avocados diced sweet corn kernels red onions diced
Notes from LaShaundra:
7.
8.
9.
Remove butter from heat immediately and pour into a heatproof bowl. (Brown butter can burn fast!) Let cool. Stir in lime, orange, & lemon juices, garlic powder, honey, salt and pepper into the butter.
10. Pour over salmon fillets.
) Skin-on salmon works very well for me! ) Brown butter can burn fast so remove it from heat and place in a heatproof bowl as soon as butter begins to become golden and release a fragrant aroma. The butter will continue to cook even when it’s been removed form heat so be aware; a light golden color is perfect!
11. Bake for 12 minutes. Turn the oven to a low broil and broil for about 2-3 minutes (watch When butter has melted carefully) or until salmon ) Heat your tortillas in lowcontinue to stir as the temp. oven until crisp on is flaky and tender. butter begins to foam the outside & chewy on and bubble slightly. 12. Remove from oven and the inside! shred salmon. (Add Keep stirring or swirling citrus zest, if desired.) the butter constantly as the butter solids 13. Place salmon in begin to turn golden prepared tortilla shells in color and release a and top with toppings. fragrant aroma. 14. Drizzle on citrus brown butter sauce. Allow butter to melt, stirring often.
Entrées & Sides
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