The summer season is here and there is a lot to celebrate!  Father’s Day is right around the corner, Independence Day thereafter and many outdoor cooking get-togethers with friends and family will take over back yards in the next few months.

Salmon tacos are very kid friendly.  This protein is so full-bodied, satisfying and easy to digest. Salmon is also rich in Omega-3 fatty acids, which are considered a brain booster.  Did I mention how delicious these are?

Wrap it up in warm corn tortillas and top it with shredded cabbage, carrots and this fun, sweet and fruity twist on your traditional Pico de Gallo. So get your charcoal ready because this fresh and zesty recipe will be a hit at your next celebration.

Note: If you don’t have a grill, wrap salmon in foil and bake for 25 minutes at 400 degrees.  You can also pan fry it with a little bit of cooking oil.

Ingredients for tacos

1-1/2 pound salmon filet with skin on
2 teaspoons of chicken bouillon powder

8 corn tortillas

Ingredients for salsa

1 cup strawberries, sliced in small pieces

1 cup pineapple, sliced in small pieces

¼ cup onion, finely diced

1-2 Serrano peppers, seeded and minced (omit if serving to kids)

¼ bunch cilantro, chopped (about a handful)

1 tablespoon honey

1 juice lime

pinch of salt

Ingredients for toppings

Shredded cabbage

Shredded carrots

Lime juice

Pat the salmon dry. Place chicken bouillon powder in a small bowl and sprinkle over the surface of the flesh-side of the salmon. Set aside.

Prepare the salsa. Combine all ingredients in a medium bowl. Taste for seasoning, cover and refrigerate.

Spray the grill with cooking spray and light a medium-hot flame.

Place salmon skin side down on the grill, cover and cook for 5 minutes, (cook fish about 10 minutes per inch of thickness). Flip salmon over and peel off the skin and cook until the fish easily flakes.  Remove from heat.  The underside of the skin is grey and not very attractive.  I like to scrape that layer off before serving.

Warm up corn tortillas on the grill and remove from heat.  Divide fish evenly between tortillas.  Top with shredded cabbage, carrots and strawberry/pineapple salsa.  Sprinkle with lime juice and serve immediately.

serves 4