It’s National Watermelon Day! Pair a watermelon salad with blackened salmon tacos. Why wouldn’t ya?
Watermelon Salad and Blackened Salmon Tacos
For the Watermelon Salad
2 tablespoons white wine vinegar
1 lime, zested and juiced
1/4 cup extra-virgin olive oil
1 red onion, halved and thinly sliced
4 cups seeded watermelon chunks
1 cup crumbled feta cheese
1/4 cup chopped cilantro or torn basil
2 cups baby arugula
Add the white wine vinegar, lime zest and juice to a small bowl. Whisk in the olive oil and season with salt and pepper. Add the thinly sliced red onion and let marinate for 5 to 10 minutes as you prepare the rest of the salad.
Add the watermelon, feta, cilantro or basil and arugula to a large bowl. Toss with the vinaigrette and serve immediately after dressing.
For the Blackened Salmon
1 tablespoon paprika
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon kosher salt
4 six-ounce pieces of salmon, pin bones removed, skin-on
2 tablespoons oil
For the tacos
8 corn or flour tortillas
2 cups romaine lettuce shredded
1 cup diced tomato
1/2 cup diced red onion
2 tablespoon minced cilantro
Tomatillo salsa or sour cream, for drizzling
Siracha, for drizzling
Lime wedges, for squeezing
To make salmon: In a small bowl combine the spices. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only. Heat a large heavy-bottomed pan or cast-iron skillet over medium heat, and add the oil. Add the salmon, flesh side down. Cook for 2 to 3 minutes per side or until the skin is crispy. Once the salmon has slightly cooled, peel the skin away with a fork and shred into large chunks.
To assemble: Char the tortillas on the stove-top (gas stoves only) or BBQ grill until the edges are lightly charred. Fill each tortilla with lettuce, tomato, onion, about 1/2 of each salmon fillet, a sprinkle of cilantro, a squeeze of fresh lime and a drizzle of tomatillo salsa, sour-cream and Siracha.