Slow-Baked Salmon Tacos With Mango-Corn Salsa Recipe

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Summer tacos have a special place in my heart, showcasing the best of warm weather produce and calling for al fresco dining. These slow-baked salmon tacos with mango-corn salsa are a perfect match for a patio under the stars. Of course, these aren't just any run-of-the-mill fish tacos. Featuring velvety, low-and-slow baked, dry-rubbed salmon tucked inside charred corn tortillas, a juicy mango and sweet corn salsa, and a crowning swirl of cooling avocado crema, these tacos are summertime in a shell, and every element works together in harmony to create that perfect bite.

Salmon may seem like a straightforward fish to cook, but regulating temperature is a critical part of the process. To maintain the supple, buttery quality of baked or pan-fried salmon, a low cooking temperature and slightly longer cooking period makes all the difference. The perfectly baked, flaky fish is a delightful match for a sweet summer corn and tropical mango salsa. The avocado crema has just the right amount of spicy yet cooling flavor, and a squeeze of fresh and zesty lime juice ties all the delicious elements together.

These slow-baked salmon tacos with mango-corn salsa rely on a fresh and flawless center-cut salmon filet. I suggest using skinned fish, but if your salmon skin is intact, just slide it off the salmon once baked. You will season your salmon with a rub made from smoked paprika, chili powder, sea salt, brown sugar, ground cumin, roasted garlic powder, and freshly-cracked black pepper. A bit of olive oil will help keep your rub well-adhered. 

For the mango-corn salsa, you will need a couple of ears of plump fresh corn, plus some of the ingredients mentioned above (olive oil, sea salt, smoked paprika, roasted garlic powder, and black pepper). After roasting the corn, you will add ripe mango, red bell pepper, jalapeño, scallions, fresh lime juice, and fresh cilantro leaves to the mix, creating a chunky salsa. The final drizzle of avocado crema consists of ripe avocado, full-fat sour cream, fresh lime juice and zest, a garlic clove, cilantro leaves, and sea salt. For assembling the tacos, you will need soft corn tortillas, cilantro leaves, and lime wedges.

Preheat the oven to 425 F.

Start making the mango-corn salsa: Cut the corn kernels away from the cobs into a bowl.

Toss the corn with the olive oil, ½ teaspoon sea salt, smoked paprika, garlic powder, and black pepper.

Line a small baking sheet with parchment paper.

Spread the corn in an even layer on the baking sheet and roast for about 15 minutes, until charred.

Transfer the corn to a large bowl to cool slightly.

Reduce the oven's temperature to 275 F.

Add the mango, bell pepper, jalapeño, scallions, lime juice, and remaining ½ teaspoon sea salt to the corn, tossing to combine.

Mix in the chopped cilantro. Set the salsa aside until ready to serve.

Line the baking sheet with a fresh piece of parchment and add the salmon.

Drizzle the salmon with the olive oil.

In a small bowl, mix together the smoked paprika, chili powder, sea salt, brown sugar, cumin, garlic powder, and black pepper.

Sprinkle the spice mixture over the salmon and rub to coat all surfaces.

Bake the salmon for about 25 to 30 minutes, until opaque and with an internal temperature of 120 F (this will depend on thickness of the salmon, so use a thermometer if possible).

Remove the salmon from the oven and let rest 5 minutes.

While the salmon is baking, add the avocado crema ingredients to a blender.

Process until completely smooth, then transfer to a squeeze bottle or bowl.

Flake the salmon into bite-sized chunks.

Warm the tortillas in a hot pan or directly over a flame until lightly charred. Wrap in a clean kitchen towel.

To assemble the tacos, add some of the flaked salmon to a tortilla.

Top with the mango-corn salsa.

Drizzle with the avocado crema.

Add a few cilantro leaves.

Serve the the tacos with lime wedges on the side.

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Salmon is a versatile fish in terms of both flavor and preparation, including broiling, grilling, and pan-frying. My favorite method for cooking salmon to tender perfection is slow-baking at a low temperature. Salmon is a more fatty or oily fish, making it less prone to drying out when cooking, but excess heat can ruin the best piece of salmon when not carefully regulated. When a piece of salmon is suddenly exposed to high heat, the proteins can seize and make the fish tough, losing that supple and flaky texture. You may also notice that white ooze come out of the salmon, which is a protein called albumin, which can happen when the fish cooks too quickly. 

Cooking salmon in the range of 250 to 300 F hits that sweet spot of slightly slower cooking, meaning you'll end up with a tender piece of fish that likely doesn't have that albumin ooze. As with other fatty meats, the salmon will render its fat slowly at a lower cooking temperature. This process also helps prevent that fishy aroma or overly fishy taste in your finished product.

Not only is low-and-slow cooking best for salmon, but resting after cooking is equally as important. This allows the juices within the flesh to redistribute so that you will have a consistent bite throughout your fish. As a general rule, it is better to slightly underbake your salmon, as called for in this recipe, since the carry-over heat during resting will take your fish to the proper temperature. 

Fruit salsas are colorful and refreshing, boasting a natural sweetness that balances out any spicy ingredients. When choosing your fruit, consider how it might pair with both the salsa ingredients as well as the main component of the dish. You can make seasonal selections, such as stone fruits in the summer and tropical fruits in the winter. In this recipe for slow-baked salmon tacos, soft and ripe mango provides a contrast in texture to the crisp bell pepper, tames the heat of the jalapeño, is a foil for the herbaceous cilantro, and enhances the sweetness of the corn. I think the subtle acidity and tangy flavor of the mango cuts through the richness of an oily fish like salmon as well, making it a naturally delicious choice that plays well with all other components in the dish.

My top two picks for fruits with a similar subtle sweetness and soft, juicy texture akin to mango would be tree-ripened peaches or nectarines. Although somewhat similar, the subtle flavor differences between peaches and nectarines make them equally exciting for salsa. Choose fruit that has a bit of give when you press the surface, but not too much, as both peaches and nectarines can become mushy when overly ripe. Another interesting summer fruit option would be melon, such as honeydew or galia melon. Red plums would be another great choice.

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