Smoked Salmon Tacos with Pineapple Corn Salsa | The Bkyd Palate
Smoked Salmon Tacos with Pineapple Corn Salsa
20 mins prepServes 4
You don’t need to be a seafood lover, chef, or even a grizzly bear to dive into a Smoked Salmon taco- the Pineapple Corn Salsa is a dangerous sidekick that will have you going for thirds and fourths.
Preheat Prime550 Pellet Grill or smoker to 250°F. Line a baking sheet with parchment paper (if preferred).
Season the Salmon: If your taco seasoning does not have salt, add some salt to the salmon.
Smoke the Salmon: smoke the salmon for 30 minutes, or until internal temp is 145°F, or until it slips apart easily when pressed with a fork.
Assemble the Salsa: While the salmon is smoking, chop up your salsa ingredients and toss together in a bowl. Season to taste.
Soften the Tortillas: To soften the corn tortillas, heat up some oil in a large skillet or griddle (I used a @halo.pg ELITE2B). I stack them up as I go so the heat and oil kind of distributes between all the tortillas. You can also wrap the tortillas in a few damp paper towels and microwave for 330 seconds to steam them so they become more pliable and yummy to eat.
Assemble the Tacos: Add a couple pieces of salmon; press to gently smash them. Top with a big scoop of the salsa. I often finish these with lime squeezes and a drizzle of honey!
