Farmer's Fish Taco Salad
This Tex-Mex favorite gets the farm treatment thanks to summer's bumper crop of potatoes, peppers, and corn.
Servings
Produce
Garlic
2 1 Clove
Yellow Onion
.5 0.25 Whole
Green Bell Pepper
1 0.5 Whole
Carrot
3 1.5 oz
Sweet Corn
1 0.5 Whole
Jalapeno Pepper
1 0.5 Whole
Petite Potato
5 2.5 oz
Lettuce mix
5 2.5 oz
Protein & more
Shredded Cheddar
1 0.5 cup
Atlantic Salmon fillets
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Mild Ancho Chile
2 1 tablespoon
Cumin
2 1 teaspoon
Smoked paprika
1 0.5 teaspoon
Granulated Garlic
0.5 0.25 teaspoon
Dried oregano
0.25 0.13 teaspoon
Granulated Onion
0.25 0.13 teaspoon
Yogurt Honey-Lime Dressing
Lime juice
2 1 tablespoon
Olive oil
1 0.5 tablespoon
Greek Yogurt
0.25 0.13 cup
Honey
2 1 teaspoon
Sea salt
1 0.5 teaspoon
Prep ahead (optional)
a. Husk corn, cook, cut kernels from cob. b. ¼” dice yellow onion and bell pepper. c. Peel and grate carrots. d. Slice potatoes in half or quarters. e. Chop lettuce mix bite-sized. f. Mince garlic.
Instructions
1
Cook salmon and potatoes:
a. Chop salmon into bite-sized pieces and season with ½ tsp salt.
b. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add garlic (mince), yellow onion (¼” dice), potatoes (slice in half or quarters), and ½ tsp salt. Cook, stirring constantly, until onion is translucent and potatoes begin to soften, about 5-6 minutes.
c. Push vegetables off to the side and add salmon. As the fish begins to brown, stir together with potato mixture.
d. Add taco spice mix; stir to combine. Cook until salmon is opaque throughout and potatoes are fork-tender, about 5-7 more minutes.
2
Assemble salad:
a. Wrap corn cob in damp paper towels. Microwave 3 minutes. Set aside to cool. Cut kernels from cob and add to large bowl.
b. Add green bell pepper (trim stem & seeds, ¼” dice), carrots (peel & grate), and lettuce mix (chop bite-sized).
c. Add yogurt honey-lime dressing; toss to coat.
3
Serve:
a. Divide salad among plates or bowls. Top with salmon and potato mixture.
b. Garnish with shredded cheddar and jalapenos (trim stem & seeds as desired, mince or thinly slice). Pour a beer and enjoy, ideally sitting on a patio with loved ones.
Chef's notes
Complements from your pantry and fridge that we recommend: your favorite salsa and slices of avocado or a dollop of guacamole. If you don't prefer fish, ground beef makes a good substitute.
All spice mixes and dressings made by Lettuce from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Lettuce meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX
Wherever a Loconomy link is mentioned, you can browse and buy that farm’s products directly from them.
Loconomy’s mission is to empower local businesses to sell more, serve customers well, and run efficiently. Learn more at: www.loconomy.com/supplier