Fresh Salmon Tacos

From Redbook

Spicy skillet-browned salmon and zesty Santa Fe corn salsa make for a guilt-free taco night anytime.

Ingredients

Santa Fe Salsa

• 1 can(s) (11 ounce) mexi corn, drained
  
• 1 cup(s) cherry tomatoes, halved or quartered
  
• 1/2 cup(s) black beans, rinced, drained
  
• 1/2 cup(s) shredded carrots
  
• 1/2 cup(s) green chile salsa
  
• 1/4 cup(s) diced red onion
  
• 2 tablespoon(s) chopped fresh cilantro

Salmon

• 2 (about 1 1/2 pounds) salmon steaks, 1-inch thick
  
• 1 tablespoon(s) jalapeno and lime flavored olive oil, or any favorite flavored or plain olive oil
  
• 1/4 teaspoon(s) salt
  
• 1/4 teaspoon(s) pepper
  
• 8 taco shells
  
• Shredded romaine or iceberg lettuce for garnish

Directions

1. In a medium bowl, combine the salsa ingredients; set aside.
   
2. Heat a large nonstick skillet over medium-high heat. Brush oil over salmon steaks; sprinkle with salt and pepper.
   
3. Cook salmon in skillet 3 to 4 minutes per side, for medium-rare. Remove from heat; let cool slightly then break up into chunks.
   
4. Spoon salmon into taco shells, dividing evenly; top with corn salsa. Garnish with lettuce.

Source: MSN Lifestyle