Recipe...
Blackened Salmon Tacos with Cool Fruit Salsa

8 – 10 crispy corn taco shells
1 ½ pound skinless, boneless salmon fillets, cut into 1-inch pieces
Rosie's Olde Towne Blackening Spice, to taste
3 Tbsp canola oil
3 scallions, cleaned & chopped
1 cup Napa cabbage, cleaned, shredded
2 roma tomatoes, cleaned, diced
lime wedges
 

Peach – Pear Salsa (Makes about 2 ¾ cups [My recipe was previously printed in Sunset Magazine July 1997])

1 cup peeled, diced peach
1 cup peeled, diced pear
½ cup cleaned red bell pepper, diced
½ cup chopped red onion
¼ cup cider vinegar
2 tsp honey
3 Tbsp chopped fresh basil leaves
¼ tsp ground cinnamon
¼ tsp cayenne
1/8 tsp ground allspice

• Combine all salsa ingredients in medium bowl.
• Season the fish with Olde Towne Blackening Spice.
• Heat 3 tbsp oil in a large nonstick skillet over high heat until hot but not smoking, then sauté scallions, stirring, 1 minute.
• Add fish and sauté, stirring occasionally, until just cooked through, about 3 - 5 minutes.
• Remove skillet from heat.
• Fill taco shells with shredded cabbage & diced tomatoes, warm fish & top with salsa.

Serve with lime wedges.

The spicy flavor of the Olde Towne Blackening Spice and the cool contrast of the fruit salsa makes a refreshing & quick meal.

This recipe serves 4.