Salmon Tacos with Caper-Dill Sauce

Salmon Tacos  with Caper-Dill Yogurt Sauce - - - > http://www.theroastedroot.net

Last week, when I posted the Swedish Gravlax Recipe, it got me thinking. About tacos. Don’t tell me – it got you thinking about tacos too?! Yoooou vixen.

So there I was, thinking about caper-y, dill-y salmon tacos. And immediately before I admitted to myself how strange that may be, it dawned on me that this may be the best invention yet. First off, it’s a taco. Major score. Second off, it’s totally date food in the form of taco. And who needs date food? Everyone.

I know. You’re looking at me like, “Julia, I hate salmon.” To which I respond: “not today, you don’t!”

I love these tacos on so many levels, my typing fingers can barely keep up with my taco-loving brain. They’re flying right off the handle!

You know all about how I like to replace mayonnaise (gross-uh-naise) with plain yogurt and turn it into glorious sauces. That’s what I did! I did just that!  Mixed up some plain yogurt with capers, dill, lemon zest and lemon juice and whamo!

Salmon Tacos  with Caper-Dill Yogurt Sauce - - - > http://www.theroastedroot.net

Who’s taking the midnight train going anywhere? Definitely these tacos. And you’re going with them.

Salmon Tacos with Caper-Dill Yogurt Sauce

Salmon Tacos with Caper-Dill Sauce

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 to 8 tacos
Author: Julia
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Ingredients

For the Salmon

  • 1 lb . salmon fillet
  • 2 teaspoons olive oil
  • 1 tablespoon butter melted
  • 2 sprigs fresh dill
  • 1 tablespoon capers

For the Caper Dill Sauce

  • ¼ cup plain yogurt
  • ¼ teaspoon dried dill
  • 1 tablespoon capers
  • Zest of 1 lemon
  • 1 teaspoon fresh lemon juice
  • Pinch of salt

For serving tacos

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Place the salmon fillet on a long piece of foil. Drizzle melted butter and oil over the fillet. Sprinkle with salt, pepper, and capers.
  3. Lay 2 sprigs of fresh dill on the salmon fillet and wrap it in the foil.
  4. Place the foil packet on a baking sheet and bake for 12 to 15 minutes, or until the salmon is cooked through.
  5. In a small bowl, combine all ingredients for the caper-dill sauce and stir well.
  6. Assemble tacos by adding cooked brown rice, salmon, and caper-dill sauce to corn tortillas.
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Comments

  1. Tieghan

    Salmon and dill are favorites of mine, but I have never tried capers. I have not idea what the even taste like, but they look pretty awesome on this taco and I sure do love tacos! Obviously, I have to give these a try! YUM.

    Reply
    1. Julia Post author

      Oh capers are little locks of love, my friend. They’re kind of sour/vinegar-y tasting and go really well with anything creamy/lemon-y. If you like things that are briny, like pickles, you’ll take to capers like white on rice! 😉

      Reply
  2. Julie

    Oh, man. Jerry would love these. Once he can start eating again (hopefully, soon), I need to make these for him. Won’t be a date night, because sure as heck, I would end up with the yogurt spilling out of the taco and ending up on my shirt. Yeah. Dates for me were best without dinner. It’s sad.

    Reply
  3. Jennie @themessybakerblog

    I’m thinking that this is, indeed, an interesting taco. And, since I’m an open minded kind of gal, I’m gonna try this recipe. I love salmon, so why not squeeze it into a glorious handheld shell, right? Exactly. Bravo, Julia.

    Reply
  4. Maria Tadic

    I love salmon in taco form. Only had it once, but it was awesome. I love how meaty it is and still really nice and tender! And your sauce sounds awesome – can’t wait to try it!

    Reply
  5. stephie @ EYHO

    These are probably better date night food than the smokey, slightly spicy chili that we had tonight. Not exactly a date night, but coming home from work to dinner already made by the man-cakes sure reminded me of why I let him live here — I mean, why I fell in love with him. 😉

    I love the wacky combos your brain dreams up.

    Reply

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