There's something deliciously lovely about a taco - and when Valentine's Day falls on Taco Tuesday - well then, a LOVE-ly taco is almost mandatory! I created a taco that's both delicious, healthy, and a celebration of everything fabulous from the Northwest.
Baking the salmon with a layer of seasoned apple sauce on top imparts the same juicy-ness as adding butter, but without the fats of butter. The Tree Top apple sauce has no sugar added, so only the sugars in the apples are in the sauce - and they caramelize up beautifully on the top of the fish.
On top of the salmon in the taco it seemed like it needed a coleslaw type thing - like when you put cabbage on a standard fish taco. To highlight the apple-y-ness, I made a coleslaw with cabbage, apples, radish, and a little onion. The fresh flavors of the apples and cabbage are so good with the flaky fish and the spicy radish is perfect with the sweet apples.
2 granny smith apples
2 cups cabbage, chopped
½ cup cilantro, chopped
2 limes, juiced and zested
1 tbs olive oil
1.5 lb salmon
½ cup Tree Top apple sauce
1 clove garlic, grated
2 tbs fresh thyme, leaves only
½ cup sour cream
Preheat oven to 350
Mix together apple sauce, garlic, thyme, and season. Brush the tops of salmon. Place salmon on foil lined sheet and bake 15 minutes until done.
Combine apples, radish, cabbage, scallions, cilantro, lime juice, olio and season. Toss to combine and set aside.
Mix together sour cream, lime zest and lime juice.
Remove salmon from the oven when cooked. Flake with a fork and divide among tortillas. Top with apple slaw