Perfect for an easy weeknight lunch or dinner. Pan fried salmon with avocado and green pepper salad topped with a yogurt green chile sauce.

Scale

To cook the salmon:

The salad(filler):

1/2 of bibb lettuce head
1/2 of green pepper sliced
1 avocado
2 small cucumbers or 1/3 or a regular cucumber
1 shallot
Salt and pepper to taste
1 tablespoon of apple cider vinegar (white wine vinegar or champagne vinegar are good substitutes)

For the sauce:

Optional: Salsa verde or tomatillo salsa

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Make your salad first:

Slice the lettuce, green pepper, avocado and cucumber into small thin slices (julienned).
Mince the shallots and add all ingredients to a bowl.
Add apple cider vinegar, salt and pepper.
Mix the salad, taste and set aside.

Make the yogurt sauce next:

In a blender add yogurt, hatch chiles (fire roasted green chiles from a can also work here), lime juice, garlic powder and salt to taste.
Blend well, set aside.

For the salmon:

Make sure the salmon is fully defrosted if frozen.
Once at room temperature, pat dry on both sides and add salt and pepper liberally.
In a large frying pan, add 2 tablespoons of avocado oil (vegetable or olive oil will work) over medium high heat (hot but not smoking)
Cook the salmon skin side down for 4 mins and then turn over and cook for additional 3 minutes.
Take cooked fish off of the burner and let cool.

Cook the tortillas:

If you have a gas stove heat tortillas over fire using tongs. Flipping and getting a charred look. For electric stoves heat using a dry frying pan until tortillas are soft.
Assemble your tacos and enjoy!

We finished off our tacos with a spicy salsa verde to give it a little kick. You can find the recipe for it here.