Barbeque broiled salmon and kale come together in these easy salmon tacos that are perfect for a weeknight dinner that’s ready in under 20 minutes!
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This month’s Recipe Redux theme is all about bringing the family back to the table for dinner. When I saw this theme, I started reminiscing about dinnertime as a child. On weeknights, we had the typical southern meat and 2 (or 3) plates: fried or barbecued chicken with rice, corn and green beans or the occasional spaghetti or sloppy joe dinner. Though the meals were not always healthy (often not), I enjoyed sitting at the table with my family.
Today, I cook several times a week – not for a crowd. I stick with easy meals that get me in and out of the kitchen quickly. I make most of my dishes from scratch, but I took a shortcut and used Trader Joe’s barbecue sauce in this one. It’s a big time saver for quick weeknight meals – particularly this broiled salmon. I like that the ingredient list looks just like one I’d use to make my own barbecue sauce.Easy BBQ Salmon & Kale Tacos make an easy weeknight dinner!
I’m sharing a new version of one of my favorite quick meals that features two of my favorite foods. I eat tacos a lot – usually salmon or cod with cabbage slaw or some type of salsa. With kale, wild caught salmon and black beans this recipe could qualify as a “superfood” meal – if you are into that kind of thing.
You will have leftover salmon and kale – that means less work for tomorrow’s lunch or dinner. Store the salmon and kale separately and enjoy as a salad the next day or make more tacos!
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BBQ Salmon and Kale Tacos
- 4 soft corn tortillas
- 2 salmon fillets (6-8 ounces or 1/2 lb.)
- ½ cup barbecue sauce*
- 2 cups chopped or shredded kale
- 1 teaspoon avocado or grapeseed oil
- 1 tablespoon fresh lime juice
- Cooked black beans
- Preheat the broiler to the low setting. Line a pan with foil. Add the salmon fillets skin side on the pan. Brush barbecue sauce onto the salmon fillets evenly. Broil on low for 10 minutes, or until the fish flakes with a fork. Thinner pieces will cook faster so pay attention.
- While the salmon broils, prep the kale. In a small bowl, using your clean hands, massage the oil into the kale (at least 3 minutes) until it starts to break down a bit. Drizzle on the lime juice. Set aside.
- Heat the tortillas in a skillet or get a slight char by heating them over an open flame using tongs.
- Flake the salmon into bite-size pieces.
- Assemble the tacos by adding the salmon and massaged kale to the warm tortillas.
- Serve with a side of black beans for a complete meal.