Salmon Tacos with Green Onion and Asparagus Salad

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March 13, 2017

Recipe by Snixy Kitchen


1 small head Napa cabbage, core discarded and leaves thinly sliced (about 6 ounces)

3 tablespoons rice vinegar

1 tablespoon maple syrup

3 tablespoons pepitas

3 teaspoons olive oil, divided

3 green onions, root ends discarded

3 ounces asparagus spears, bottoms trimmed

Two 6-ounce wild Alaskan salmon fillets

1 lime

¼ cup Greek yogurt

6 corn tortillas

Salt & pepper, to taste

Optional: 2 tablespoons fresh cilantro, chopped


1For directions visit Snixy Kitchen


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