Blackened Salmon Tacos - Good Catch Cooks

Start by making pickled radishes in a pot.

Combine equal parts white vinegar and water in the pot, adding a bit more vinegar.

Add sugar and salt to the mixture until the sugar dissolves.

Bring the mixture to a simmer and stir occasionally.

Prepare radishes and jalapeno for pickling by slicing them.

Add sliced radishes and jalapeno to the pickling liquid once it simmers.

Slice garlic thinly and add it to the pickling mixture.

Set the pickled radishes aside to cool or let them sit overnight for better flavor.

Heat a 12-inch cast iron skillet over medium to high heat for cooking the salmon burgers.

Prepare a cajun spice blend with smoked paprika, oregano, dried thyme, black pepper, cayenne, garlic granules, and onion granules.

Cook the salmon burgers in the heated skillet for 4-6 minutes on one side, then flip them.

Press the cajun spice blend onto the flipped side of the burgers.

Cook for another 3-4 minutes, flipping occasionally to achieve a charred flavor.

Add lime juice and agave to the cooked tomatillos and jalapenos for the salsa.

Check the burgers for doneness, ensuring they are cooked through.

Add a splash of water to the skillet to help the burgers cook all the way through.

Equipment Needed

Spice Level:

Dietary