Salmon Tacos (Citrus Brown Butter)
If you have roughly 30 minutes to spend in the kitchen, Salmon Tacos (Citrus Brown Butter) might be a spectacular gluten free and pescatarian recipe to try. This recipe makes 4 servings with 694 calories, 39g of protein, and 46g of fat each. For $5.99 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. 192 people found this recipe to be scrumptious and satisfying. It works well as a main course. It is brought to you by Divas Can Cook. Head to the store and pick up salt, unsalted butter, lettuce, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is tremendous. Brown Butter Winter Citrus Pancakes, Winter Citrus Butter Salmon, and Grilled Salmon with Citrus Butter are very similar to this recipe.
Servings: 4
Ingredients:
avocados, diced
½ teaspoon black pepper
sweet corn kernels
¼ teaspoon garlic powder
¼ cup honey
Juice of 1 lemon (1 tablespoon)
Juice of 1 lime (1 tablespoon)
lettuce, shredded
1 tablespoon fresh orange juice
red onions, diced
1.5 pounds fresh salmon fillets, pat dry (I used skin on)
½ teaspoon salt
salt & pepper
tomatoes, chopped
7 tablespoons unsalted butter, chopped
Equipment:
oven
frying pan
pot
bowl
Cooking instruction summary:
Preheat oven to 400 degrees F.Brush salmon fillets generously with honey and sprinkle generously with salt and pepper.Place in a foil-lined pan (skin side down). Set aside.In a light-colored pot, over medium heat, add butter.Allow butter to melt, stirring often.When butter has melted continue to stir as the butter begins to foam and bubble slightly.Keep stirring or swirling the butter constantly as the butter solids begin to turn golden in color and release a fragrant aroma.*Remove butter from heat immediately and pour into a heatproof bowl. (brown butter can burn fast)Let cool.Stir in lime juice, orange juice, lemon juice, garlic powder, honey, salt and pepper into the brown butter.Pour over salmon fillets.Bake for 12 minutes. Turn the oven to a low broil and broil for about 2-3 minutes (watch carefully) or until salmon is flaky and tender.Remove from oven and shred salmon. (add citrus zest if desired)Place salmon in prepared tortilla shells and top with toppings.Drizzle on citrus brown butter sauce.Enjoy!
Step by step:
1. Preheat oven to 400 degrees F.
2. Brush salmon fillets generously with honey and sprinkle generously with salt and pepper.
3. Place in a foil-lined pan (skin side down). Set aside.In a light-colored pot, over medium heat, add butter.Allow butter to melt, stirring often.When butter has melted continue to stir as the butter begins to foam and bubble slightly.Keep stirring or swirling the butter constantly as the butter solids begin to turn golden in color and release a fragrant aroma.*
4. Remove butter from heat immediately and pour into a heatproof bowl. (brown butter can burn fast)
5. Let cool.Stir in lime juice, orange juice, lemon juice, garlic powder, honey, salt and pepper into the brown butter.
6. Pour over salmon fillets.
7. Bake for 12 minutes. Turn the oven to a low broil and broil for about 2-3 minutes (watch carefully) or until salmon is flaky and tender.
8. Remove from oven and shred salmon. (add citrus zest if desired)
9. Place salmon in prepared tortilla shells and top with toppings.
10. Drizzle on citrus brown butter sauce.Enjoy!
Nutrition Information:
covered percent of daily need
