# Salmon Tacos with Blood Orange Salsa, Broccolini with Salsa Macha, and Curtido > Flaky salmon and warm corn tortillas meet a juicy blood orange salsa with avocado, cilantro, and plenty of lime. Roasted broccolini gets a spoonful of crunchy, seed-studded salsa macha, while cold curtido brings the sharp fermented crunch that keeps the whole plate lively. - URL: https://www.chezjk.com/recipes/salmon-tacos-with-blood-orange-salsa-broccolini-salsa-macha-and-curtido - Author: Jonathan Katzman - Cooked and photographed: 2024-03-08 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Salmon Tacos with Blood Orange Salsa, Broccolini with Salsa Macha, and Curtido](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F157a4ba65e868c1a.jpg) ## Pan-Seared Salmon Searing the salmon in large pieces develops lightly browned edges without drying out the flakes. Breaking it up after resting keeps the taco filling moist. ### Ingredients - 1.5 lb boneless, skinless salmon, cut into 4 portions - 1 tablespoon ghee - 0.75 teaspoon kosher salt, plus more to taste - 0.25 teaspoon freshly ground black pepper ### Instructions 1. Pat the salmon thoroughly dry and season with salt and pepper. 2. Heat the ghee in a large skillet over medium-high heat. Add the salmon and cook undisturbed for 3–4 minutes, until lightly browned and releasing readily from the pan. 3. Turn, lower the heat to medium, and cook another 3–5 minutes, depending on thickness. For fully cooked salmon, the center should reach 145°F; remove promptly so it does not dry out. 4. Rest for 2 minutes, then break into generous bite-size flakes, checking for any remaining bones. Taste for salt. ### Notes - Cook in two batches if necessary; crowded salmon steams rather than browns. ## Blood Orange, Avocado, and Cilantro Salsa Blood orange supplies sweet-tart juice, while avocado softens the acidity without needing a heavy dressing. Cilantro and scallions keep the salsa fresh and savory. ### Ingredients - 3 medium blood oranges - 1 large firm-ripe avocado, diced - 3 scallions, thinly sliced on the diagonal - 0.5 cup roughly chopped cilantro leaves and tender stems - 1 tablespoon fresh lime juice, plus more to taste - 1 tablespoon extra-virgin olive oil - 0.5 jalapeño, finely chopped, seeds removed for less heat - 0.25 teaspoon kosher salt, plus more to taste ### Instructions 1. Cut the peel and white pith from the blood oranges. Cut the flesh into bite-size pieces, removing seeds and any tough central membrane. Reserve 1 tablespoon of juice released during cutting. 2. Whisk the reserved orange juice with the lime juice, olive oil, jalapeño, and salt. 3. Gently fold in the orange pieces, scallions, avocado, and cilantro shortly before serving. Taste and adjust with lime or salt. 4. Use a slotted spoon to top the tacos so excess juice does not soak the tortillas. ### Notes - Prepare the citrus and dressing ahead, but add the avocado and cilantro just before serving. ## Warm Corn Tortillas A hot, supple corn tortilla supports the juicy filling and adds a lightly toasted corn flavor. ### Ingredients - 8 small gluten-free corn tortillas, about 6 inches across ### Instructions 1. Heat a dry skillet or griddle over medium-high heat. 2. Warm the tortillas for 20–40 seconds per side, until pliable with a few toasted spots. 3. Stack immediately in a clean kitchen towel and keep wrapped until assembling the tacos. ## Roasted Broccolini High heat gives the florets crisp edges while keeping the stems tender. Adding salsa macha after roasting protects its toasted seeds and chiles from burning. ### Ingredients - 1.5 lb broccolini, tough stem ends trimmed - 1.5 tablespoons olive oil - 0.5 teaspoon kosher salt - 2 teaspoons fresh lime juice ### Instructions 1. Heat the oven to 425°F. Split unusually thick broccolini stems lengthwise so they cook evenly. 2. Toss with the olive oil and salt and spread in a single layer on a large rimmed sheet pan. 3. Roast for 12–16 minutes, turning once, until the stems are just tender and the florets have dark, crisp tips. 4. Sprinkle with lime juice and transfer to a platter. Spoon salsa macha over the broccolini at serving. ## Pepita and Sesame Salsa Macha Gently fried dried chiles give the oil depth without bitterness. Pepitas and sesame provide the chunky crunch that contrasts with tender broccolini. ### Ingredients - 0.33 cup avocado oil - 3 garlic cloves, thinly sliced - 2 dried guajillo chiles, stemmed, seeded, and snipped into small pieces - 1 dried chile de árbol, stemmed, seeds removed for less heat - 3 tablespoons raw hulled pumpkin seeds - 1 tablespoon sesame seeds - 2 teaspoons apple cider vinegar - 0.25 teaspoon kosher salt, plus more to taste ### Instructions 1. Place the oil and garlic in a small saucepan over medium-low heat. Cook gently until the garlic is pale gold, about 3–5 minutes, then lift it into a heatproof bowl with a slotted spoon. 2. Add the pumpkin seeds to the oil and stir for 1–2 minutes, until puffed and beginning to color. Add the sesame seeds and cook for another 20–30 seconds. Transfer the seeds to the bowl. 3. Lower the heat and add the dried chiles. Stir for 15–30 seconds, just until fragrant and slightly darkened, then immediately pour the chiles and oil into the bowl. Do not let the chiles blacken. 4. Cool for 10 minutes. Pulse the chiles, garlic, and a little of the oil in a small food processor until coarsely chopped. 5. Stir the chopped mixture back into the remaining oil and seeds. Add the vinegar and salt carefully once cool, then taste. Stir thoroughly before spooning over the broccolini. ### Notes - Makes about 3/4 cup; use 1–2 tablespoons per serving and save the remainder. - Refrigerate promptly in a clean, sealed jar and use within 4 days, or freeze in small portions. Do not store homemade garlic-chile oil at room temperature. ## Fermented Curtido Cold fermented cabbage and vegetables provide crispness and acidity alongside the rich salmon and chile oil. ### Ingredients - 1 cup Wild West Ferments curtido, or comparable gluten-free fermented cabbage curtido ### Instructions 1. Lift the curtido from its jar with a clean fork and let excess brine drain off without squeezing it dry. 2. Serve about 1/4 cup per person, cold or cool, alongside the tacos and broccolini. ### Notes - Keep the remaining curtido refrigerated in its original brine and follow the producer's storage guidance. ## Overall Timing / Workflow Making the chile condiment first leaves the final stretch for hot fish, warm tortillas, and freshly dressed salsa. ### Instructions 1. 0:00 — Heat the oven to 425°F and start the salsa macha. 2. 0:10 — Let the macha cool. Trim and season the broccolini, then prepare the blood oranges, scallions, and salsa dressing. 3. 0:20 — Put the broccolini in the oven. Finish the macha and pat the salmon dry. 4. 0:25 — Start searing the salmon. Dice the avocado and fold the salsa together. 5. 0:35 — Rest and flake the salmon; remove the broccolini when tender. Warm the tortillas while portioning the curtido. 6. 0:40–0:45 — Assemble the tacos, dress the broccolini with salsa macha, and serve immediately. ## Plating Keeping the curtido and chile-dressed broccolini beside the tacos preserves each component's texture and lets the citrus salsa remain the main taco topping. ### Instructions 1. Set two warm tortillas on each plate and divide the salmon among them. 2. Spoon the blood orange and avocado salsa down the center of each taco, leaving enough tortilla exposed to fold. 3. Arrange the broccolini beside the tacos and spoon the stirred salsa macha over the florets, including plenty of seeds. 4. Add a small mound of drained curtido alongside, rather than underneath, the hot food. ## Leftover Path Separate storage prevents soggy tortillas and preserves the contrast between cooked vegetables, fresh citrus, and fermented cabbage. ### Instructions 1. Refrigerate salmon and broccolini in separate airtight containers within 2 hours; use within 3 days. Store tortillas separately. 2. Refrigerate the citrus-avocado salsa and use by the next day for best texture. Keep salsa macha refrigerated and use within 4 days of making it. 3. For hot leftovers, gently reheat the salmon, covered, with a small splash of water until it reaches 165°F. Rewarm the broccolini separately and toast fresh tortillas. 4. Alternatively, serve the chilled salmon and broccolini as a salad with the remaining citrus salsa, a little salsa macha, and curtido. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.