If you are looking for a snack or an easy appetizer, then this recipe is for you. This dish combines the great flavor of our Pastamore Meyer Lemon Oil along with salmon and bright lemon zest. The curry powder adds a great depth of flavor that pairs with the bite of arugula.
Ingredients: makes 6-8 servings
6 oz salmon
1 cup arugula
1/2 small jalapeno
1.5 Tsp Pastamore Meyer Lemon Oil
1-2 tsp curry powder
To taste salt and black pepper
6-8 flour and corn tortillas
Zest of one lemon
Cooking spray as needed
Directions:
1. Use a large round cutter to cut smaller tortillas out of the tortillas. These can be done with a wide brim glass, pastry cutter, cookie cutter, etc. You can also use "street taco" size tortillas as a substitute.
2. Heat a medium non-stick pan on the stove over medium heat. Cut salmon into 3/4" wide pieces. Season salmon with salt, black pepper, and curry powder.
3. Spray pan with cooking spray and add salmon to pan. Cook until desired temperature rotating the salmon to cook on every side. Heat tortillas.
4. Plate tortilla and top with arugula and drizzle with 1/4 tsp Pastamore Meyer Lemon Oil. Top with salmon and lemon zest. Finish with finely sliced jalapeno.
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