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Photo: Sara Haas
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Here’s how we made this recipe diabetes-friendly
1.We roast the fish instead of fry it.Many fish taco recipes call for deep-frying breaded fish in lots of oil. We roast our salmon in the oven instead, and skip the breading in favor of a quick glaze using chipotle peppers, honey and Dijon mustard to kick things up a bit in the flavor department. Roasting the salmon and skipping the breading helps keep saturated fat and calories in check. Consuming too much saturated fat has been shown to contribute to elevated LDL cholesterol levels and may lead to heart disease and stroke.
2.We use nutrient-dense salmon as the star.Salmon is loaded with antioxidants and healthy fats that help with preventing disease and managing blood sugar. It’s advised to consume at least two servings of fatty fish, like salmon, each week. According to theAmerican Heart Association, consuming fatty fish helps to prevent cardiovascular disease and lowers your risk for stroke. We recommend choosing your salmon following theMonterey Bay Aquarium’s Seafood Watchguide to ensure your salmon is a sustainable option.
3.We pair the salmon with a veggie-heavy salsa to help reach daily nutritional goals. Did you know that it’sadvisedthat you consume at least five servings total of fruits and vegetables each day? That can seem overwhelming, especially if you struggle to find ways to enjoy them. Luckily, the salsa in this recipe is a flavorful, fun way to help meet that quota. Feel free to add some shredded cabbage to boost your veggie intake even more.
Tips from the EatingWell Test Kitchen
If I can’t find center-cut salmon, can I use another cut?Absolutely! If you have a tapered tail-end portion, consider tucking the thin end under itself so that it ends up about the same thickness as the rest of the fillet, or consider decreasing the cooking time a bit so that a thinner piece won’t overcook.
Can I substitute the honey with another sweetener?If you prefer something besides honey, we suggest substituting with either agave or maple syrup, or you can skip the sweetener altogether.
What’s the best way to warm up corn tortillas?The best way is the one that’s easiest for you! (Find one of many ways to heat your tortillashere.) Regardless of how you warm them, keep them wrapped in a clean towel after heating them so they stay warm and pliable for serving.
What do I do with all of those leftover canned chipotles?Definitely donotthrow them away! Chipotles freeze beautifully. Place them in a small resealable freezer bag; remove air from the bag and seal. Or portion leftover chipotles in adobo in an ice cube tray and freeze. Once frozen, transfer the cubes to a resealable freezer bag or container. The next time you need them, they’ll be ready for you.
Could I use other fish in place of salmon?Many varieties of fish would work well with this recipe. If you use a thicker-cut fillet of swordfish or other meaty fish, you’ll likely need to increase the cooking time. If you choose a lean white fish such as tilapia or cod, you may need to decrease the cooking time a bit. You can tell the fish is done if it is no longer opaque in the middle and flakes easily with a fork.
Cook Mode(Keep screen awake)Ingredients2teaspoonshoney1cannedchipotle pepper in adobo, finely chopped1teaspoonDijon mustard1teaspoonfresh lime juiceplus2tablespoons, divided1 ¼poundscenter-cut salmon fillet½teaspoonkosher salt, divided1 ½cupsfresh corn kernels(from3ears)1red bell pepper, finely chopped2scallions, thinly sliced on the bias1smalljalapeño pepper, seeded and finely diced½cupchopped fresh cilantro8corn tortillas, warmed1avocado, sliced1lime, quartered
Cook Mode(Keep screen awake)
Ingredients
2teaspoonshoney
1cannedchipotle pepper in adobo, finely chopped
1teaspoonDijon mustard
1teaspoonfresh lime juiceplus2tablespoons, divided
1 ¼poundscenter-cut salmon fillet
½teaspoonkosher salt, divided
1 ½cupsfresh corn kernels(from3ears)
1red bell pepper, finely chopped
2scallions, thinly sliced on the bias
1smalljalapeño pepper, seeded and finely diced
½cupchopped fresh cilantro
8corn tortillas, warmed
1avocado, sliced
1lime, quartered
DirectionsPreheat oven to 425°F. Line a large rimmed baking sheet with foil and coat lightly with cooking spray.Combine honey, chipotle, mustard and 1 teaspoon lime juice in a small bowl.Place salmon skin-side down on the prepared baking sheet; sprinkle with 1/4 teaspoon salt. Roast for 14 minutes. Remove from oven; spread the honey-chipotle glaze over the fish and continue roasting until cooked through, 2 to 4 minutes.Meanwhile, combine corn, bell pepper, scallions, jalapeño, cilantro and the remaining 2 tablespoons lime juice and 1/4 teaspoon salt in a medium bowl; toss to combine.Remove and discard salmon skin; flake the salmon. Serve in warmed tortillas, topped with avocado and the corn-and-pepper salsa. Serve with lime wedges.To make aheadCover and refrigerate chipotle glaze (Step 2) and salsa (Step 4) separately for up to 1 day.Originally appeared: EatingWell.com, April 2023
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with foil and coat lightly with cooking spray.Combine honey, chipotle, mustard and 1 teaspoon lime juice in a small bowl.Place salmon skin-side down on the prepared baking sheet; sprinkle with 1/4 teaspoon salt. Roast for 14 minutes. Remove from oven; spread the honey-chipotle glaze over the fish and continue roasting until cooked through, 2 to 4 minutes.Meanwhile, combine corn, bell pepper, scallions, jalapeño, cilantro and the remaining 2 tablespoons lime juice and 1/4 teaspoon salt in a medium bowl; toss to combine.Remove and discard salmon skin; flake the salmon. Serve in warmed tortillas, topped with avocado and the corn-and-pepper salsa. Serve with lime wedges.To make aheadCover and refrigerate chipotle glaze (Step 2) and salsa (Step 4) separately for up to 1 day.
Preheat oven to 425°F. Line a large rimmed baking sheet with foil and coat lightly with cooking spray.
Combine honey, chipotle, mustard and 1 teaspoon lime juice in a small bowl.
Place salmon skin-side down on the prepared baking sheet; sprinkle with 1/4 teaspoon salt. Roast for 14 minutes. Remove from oven; spread the honey-chipotle glaze over the fish and continue roasting until cooked through, 2 to 4 minutes.
Meanwhile, combine corn, bell pepper, scallions, jalapeño, cilantro and the remaining 2 tablespoons lime juice and 1/4 teaspoon salt in a medium bowl; toss to combine.
Remove and discard salmon skin; flake the salmon. Serve in warmed tortillas, topped with avocado and the corn-and-pepper salsa. Serve with lime wedges.
To make ahead
Cover and refrigerate chipotle glaze (Step 2) and salsa (Step 4) separately for up to 1 day.
Originally appeared: EatingWell.com, April 2023
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Nutrition Facts(per serving)460Calories15gFat52gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
