One of my favorite things to eat during the summer is salmon, this delicious fish provides so many health benefits, I always feel good about eating it!
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When it comes to this Korean BBQ Sauce, I literally can NOT get enough! It started on Slow Cooked Meatballs for Superbowl, then went to Slow Cooked Chicken for Tacos (OMG, seriously, a MUST MAKE!) Now, I decided that it was time to take my new favorite sauce to the grill!
Just call this the superfood of all superfood dinners! Blueberries and salmon are filled with antioxidants and Omega 3s which increases brain stimulation and fight against depression, stress, cancer and arthritis.
Can I get an amen for being smart, happy, relaxed and healthy?! Oh yeah, I like all of those things!
Yesterday was “Taco Tuesday” so I decided to combine two of the most trendy ingredients of the summer, salmon and chipotle, in a new dish!
Salmon is the superfood fish that is packed with Omega 3’s which help lower cholesterol and blood pressure, while keeping your mind sharp and skin glowing! This colorful and vitamin-rich fish has been one of the most searched foods of the summer and I just so happen to think that I’ve created the perfect salmon recipe!
Chipotle and Sriracha topped the list of summer spice favorites with no surprise to me! Since winning Yahoo! Shine’s Supper Club in June our Chipotle Lime Chicken Fajita Skewers have been the most popular post on Little Leopard Book to date!
The chipotle honey glaze on this salmon recipe is slightly sweet, slightly spicy and oh-so-scrumptious!
- ¼ cup honey
- 1 lime (juiced)
- 1 tsp chipotle powder
- ½ tsp cumin
- ½ tsp paprika
- 1 tbsp fresh cilantro
- 1 lb salmon
- 8 corn tortillas
- 1 cup Mango Salsa
- ½ cup red cabbage
- ½ cup green cabbage
Preheat grill to medium-high or oven to 400°.
In a small bowl, whisk the honey, lime juice, chipotle, cumin, paprika and cilantro together.
Place the salmon in a foil “basket” and cover with the glaze.
Place the salmon on the grill or into the oven for 30 minutes.
Shred the salmon with a fork and place into a warm corn tortilla. Top with a drizzle of the glaze, mango salsa and cabbage.
Now that’s one awesome “Taco Tuesday” if you ask me!
The glazed salmon was so flavorful, I kept eating it right out of the foil as I was shredding it for the tacos! To be honest, I’m just lucky any of the salmon actually made it into a tortilla 😉
♦ Gluten Free Option: This recipe is gluten-free.