The flip side to last week’s 10 hour slow cooker Smoky BBQ pulled pork recipe is our shorter 3-4 hours slow cooker tangy salmon tacos recipe. This month is all about putting a little Zen back into my own kitchen, using our own Slow Cooker Spice Blends.
In the final week of the school year there are multiple cross school events to contend with, end of term concerts, picnics and parties. The end of another school grade always leaves its mark and yesterday I spent 2 hours tie-tying t shirts with a class of thirty 3rd graders. These are my chaotic days when I’m popping home just for an hour to catch up on emails with just enough time to throw something simple into the slow cooker before heading out again.
At 2.15pm I sprinkled two large pieces of salmon with our Southwest Fiesta blend (or your favorite Mexican seasoning or Cajun rub will work too) and stacked them on top of one another in the slow cooker with a generous squeeze of lime juice over the top. I covered to cook on LOW for 3 hours. The whole process took no more than 5 minutes.
When we stepped into the house at 5.30pm there was very little food prep other than to take the fresh store bought mango salsa out of the refrigerator and spoon it onto the salmon, flaked onto tortilla.
Salmon season recently opened up in the Pacific North West, home to the large variety Chinook (King) salmon. In terms of sustainability the Alaskan caught wild Chinook salmon is a great choice because the populations are large, and well managed. According to fellow food lover and social media expert Sara Calfee Copper River Salmon is her favorite. The salmon is one of the most revered for it’s nutritional make up and flavor, due in large part to its “arduous 300-mile journey up the icy glacial fed waters to spawn in their birthplace.”
Continuing our month of sharing our Summer Zen experience we are offering free shipping* on our Southwest Fiesta blend for the month of June. Click here to get yours! For free shipping please type “Summer Zen 2016” into the notes field. *(we will refund the $ shipping value)
- 1 lb salmon fillet, 2 thick pieces
- 2 tbsp olive oil
- 1 lime, zested & juiced
- 1 Southwest Fiesta blend
- 1/2 tsp salt
- Mango Salsa (store bought or recipe here)
- 1 small mango, diced
- ¼ cup cilantro, chopped
- ¼ cup red onion, chopped
- ¼ cup red/green peppers, chopped
- pinch cayenne
- lime, juiced
- 6 small tortilla, sour cream, 2 ripe avocados
- in a small bowl mix the olive oil, lime juice, Southwest Fiesta blend and salt
- rub the mixture onto the salmon pieces
- lay the pieces of salmon in your slow cooker
- cover and cook on LOW: 3-4 hours or HIGH for 2 hours
- break the salmon up with a fork in the slow cooker
- substitute the mango for peeled, diced Granny Smith apple and chopped cucumber.
“I think we’re going to the moon because it’s in the nature of the human being to face challenges. It’s by the nature of his deep inner soul… we’re required to do these things just as salmon swim upstream.”