SALMON chili powder ground cumin smoked paprika garlic powder dried oregano onion powder S&P olive oil lime mayonnaise buttermilk fresh cilantro jalapeno fresh ginger green onions garlic
Combine all listed ingredients in a food processor. Season with S&P as desired. Pulse to combine. Once combined, let the food processor run, stopping to scrape down the sides as necessary, until the mixture is smooth & creamy. Taste & adjust seasoning as desired. Transfer to a bowl & set aside for serving.
Place the cubed salmon in a large bowl. Season with all listed spices (chili powder – onion powder), 1 teaspoon kosher salt, & ground black pepper as desired. Stir to coat well.
Add the olive oil to a nonstick skillet over medium-high heat. Once the oil is hot & shimmering, add the salmon to the skillet. Cook 2 minutes, then flip & cook 90 seconds – 2 minutes longer, or until your desired doneness is reached. Work in batches as necessary. Transfer the seared salmon to a plate & squeeze the lime juice over top.
Build your salmon taco bowls as desired. I like to create a base of finely shredded cabbage & cilantro lime rice, then top it with the seared salmon, pico de gallo or salsa, some smashed avocado, & a healthy drizzle of green sauce.