Salmon Tacos with Fresh Relish

For the relish:
Make this about an hour ahead of time and let the flavors meld in the fridge.

Dice cucumbers and radish, chop cabbage. If adding carrot, chop into long strips. For a different look cut cucumbers and cabbage in long strips. Add remaining relish ingredients and mix thoroughly. The carrot will give it a little sweetness – but overall this will be sour and the flavors will get stronger as it sits. You can adjust sweetness by adding more sugar.

For the salmon:

If using burgers (which I recommend), Costco sells Trident Seafood brand and THEY ARE FABULOUS. Bake these according to the package – you want them moist but cooked, so don’t let them overcook. Once cooked, give them a rough chop. Toss the chunks in a little YumYum sauce (again, the recipe is in my TastyKitchen recipe box).

If using fresh salmon filets, top with a little lemon juice, salt, and pepper and bake in a 375F oven until white fat is just visible on top and sides (approximately 10 minutes for 1-inch-thick filets) . This will vary based on the size of the filet, however, so keep an eye on them! Once they’re ready, break into smaller chunks. Toss the chunks in a little YumYum sauce.

For your base construction, use any sort of flat bread – taco shells will do, as will pitas and sandwich wraps. Build your taco with the fish and relish and whatever else sounds good. Stuff your face.