Name: Salmon Tacos With Pineapple-Chile Salsa
Yield: 4 servings
Ingredients: 1 2" piece ginger, peeled, finely grated; 2 garlic cloves, finely grated; 2 tsp. New Mexico or Kashmiri chile powder; 1 tsp. ground coriander; 1 tsp. ground cumin; 4 Tbsp. fresh lime juice, divided; 3 Tbsp. grapeseed or vegetable oil, divided; 1 ½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; 1 1½-lb. skinless, boneless salmon fillet, cut into 2" pieces; ½ small red onion, finely chopped; 2 serrano chiles, finely chopped; 2 cups chopped pineapple (from about ½ medium pineapple); ½ cup chopped cilantro, plus leaves for serving; Lime wedges and toasted corn tortillas (for serving)

Salmon Tacos With PineappleChile Salsa recipe

Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Sophie Strangio

The ginger-garlic paste that gives this salmon a caramelized coating was directly inspired by Chai Pani chef Meherwan Irani, who uses the South Asian staple as the batter for his crispy masala fish. You can also use it as a marinade for chicken or a base rub for braised meats or add a spoonful to a mirepoix.

What you’ll need

Large Nonstick Skillet
$50 At Amazon
Mini Tongs
$20 At Williams-Sonoma
Microplane Grater
$18 At Amazon
Citrus Juicer
$20 $13 At Amazon

Recipe notes

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Recipe notes

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