Makes about two bowls. This recipe is super easy to scale up and down - no need to be exact with your measurements! Salmon tip: personally, I cannot stand salmon skin. Since the salmon will be chopped or shredded anyway, there's a simple trick for separating the skin from the flesh: bake the salmon on a sheet of ungreased foil. The skin will stick to the foil, and you can easily scrape the flesh away while leaving the skin behind (then you ball up the foil and throw it away, easy peasy).
2Roma tomatoesor about a dozen cherry tomatoes, chopped
1/2white or sweet onionfinely chopped
1teaspoonfinely chopped jalapeno or serrano pepper
1clovegarlicvery finely minced
1tablespoonchopped fresh cilantro leaves
kosher salt
1half of a fresh lime
for the fish taco bowls
2heaping cups thinly chopped green cabbage
2cupsbrown rice
2cupstortilla stripsor two big cupped palmfuls of tortilla chips
2green onionschopped
1heaping cup thinly chopped red cabbage
1/2avocadopit removed, peeled, and cubed
1cuppico de gallo
2tablespoonschopped fresh cilantro leaves
1/2fresh lime
1recipe fish taco sauce or your favorite fish taco topping
Instructions
for the salmon and marinade
Preheat the oven to 350°F. Line a rimmed baking sheet with foil (do not grease or spray the foil).
Mix the sugar, zests, and spices in a small bowl. Use your fingers to break up any clumps. Coat the salmon tops and sides with a light layer of olive oil. Rub the spice mix over the tops and sides of the salmon. Place the salmon on the foil, and bake until the salmon is cooked through (20 to 30 minutes, depending on the thickness of the filet). Use a fork to flake the salmon from the skin (the skin will stick to the foil - that's okay, leave it). Set aside.
for the pico de gallo
Gently toss the vegetables, cilantro, and salt in a bowl. Let rest for 20 minutes. Carefully drain away any excess liquid that accumulates on the bottom of the bowl. Squeeze the half of the lime over the vegetables, and stir. Taste, and add more salt if necessary. Set aside.
assemble
Line two large salad bowls with 1 cup each green cabbage and brown rice. Spread a layer of tortilla strips over the top. Add 1/2 of the pico de gallo, avocado cubes, red cabbage, green onions, and salmon to each of the bowls. Sprinkle the cilantro over the top, followed by a big squeeze of lime, and a big dollop of fish taco sauce. Serve extra sauce on the side.