Sumac Salmon Tacos with Coriander-Mint Yogurt

By Jamie Vespa

Crisp-skinned salmon with warming sumac spice pairs beautifully with cool coriander-mint yogurt and cucumbers in these easy weeknight tacos.

Ingredients

• 1 1/2 cups English cucumber ribbons
• 1 shallot (sliced thin)
• 1 Tbsp. white wine vinegar
• 1/4 tsp. granulated sugar
• 1/8 tsp. crushed red pepper flakes
• 1 lb. wild salmon (skin-on)
• 1 Tbsp. olive oil
• 1 tsp. sumac
• 1 tsp. lemon zest
• 1/4 tsp. ground cumin
• 1/2 tsp. kosher salt (divided)
• 1/4 tsp. freshly ground black pepper (divided)
• 8 corn tortillas
• 1/2 cup 2% reduced-fat plain Greek yogurt
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. freshly chopped mint
• 1/4 tsp. ground coriander
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper

Instructions

1. 1

   Combine cucumber, shallot, vinegar, sugar, crushed red pepper flakes, 1/4. tsp of the salt, and 1/8 tsp. of the black pepper in a bowl; gently toss. Set aside.

2. 2

   Heat a large nonstick or cast iron skillet over medium-high.

3. 3

   Drizzle olive oil evenly over flesh of salmon. Season with sumac, lemon zest, cumin, remaining 1/4 tsp. salt, and 1/8 tsp. black pepper. Place salmon in pan, skin-down, and cook 8 minutes, until skin is crispy and fish is nearly cooked through. Flip, cook 2 minutes, and remove pan from heat.

4. 4

   Prepare yogurt spread by combining all ingredients in a small bowl; stir with a whisk.

5. 5

   Warm tortillas according to package directions. Break salmon into chunks and divide evenly onto each of 8 tortillas. Top evenly with cucumber mixture and coriander-mint yogurt. Garnish with fresh herbs, if desired.