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.
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What you’ll need
Large Nonstick Skillet
$50 At Amazon
Mini Tongs
$20 At Williams-Sonoma
Microplane Grater
$17 At Amazon
Citrus Juicer
$15 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Stir together ginger, garlic, chile powder, coriander, cumin, 2 Tbsp. lime juice, 1 Tbsp. oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to create a paste. Add salmon to bowl and toss until evenly coated. Let salmon sit at room temperature 15 minutes to marinate.
Step 2
Meanwhile, mix red onion, chiles, pineapple, ½ cup cilantro, and remaining 2 Tbsp. lime juice in a medium bowl to combine; season with salt. Set pineapple-chile salsa aside.
Step 3
Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Add salmon and reduce heat to medium. Cook, undisturbed, until opaque all the way through and a browned crust forms underneath, about 5 minutes. Turn over and cook until second side is browned and flesh easily flakes with a fork, about 3 minutes. Transfer salmon to a plate and flake into large pieces with a fork; squeeze a couple of lime wedges over.
Step 4
Serve salmon with pineapple salsa, cilantro, tortillas, and more lime wedges to build tacos.
Recipe notes
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