Let the supermarket help you with this quick summer dinner. I picked up coleslaw from the deli and used it with crisp radishes and fresh cilantro to accompany sautéed salmon creating these vibrant, satisfying tacos.

The dinner comes together in minutes. For the best flavor, look for wild-caught salmon, which is often in season this time of year.

HELPFUL HINTS:

If wild salmon is not available, any type of salmon can be used.

Cut a lime into quarters and squeeze one of the quarters for lime juice. Add the remaining quarters as a garnish with the tacos.

COUNTDOWN:

Prepare all ingredients.

Saute the salmon.

Assemble the tacos.

SHOPPING LIST:

To buy: 3/4 pound wild caught salmon fillet, 1 bottle smoked paprika, 1 lime, 1 container deli coleslaw (1 cup needed), 2 radishes, 1 bunch cilantro and 1 package 8-inch light flour tacos.

Staples: olive oil, salt and black peppercorns

Salmon Tacos Topped with Coleslaw

Recipe by Linda Gassenheimer

2 teaspoons olive oil

3/4 pound wild caught salmon fillet

1 teaspoon smoked paprika

Salt and freshly ground black pepper

2 teaspoons lime juice

1 cup Deli coleslaw

2 sliced radishes

2 tablespoons coarsely chopped cilantro

4 8-inch light flour tortillas

Heat oil in large skillet. Add the salmon skin side up and saute 5 minutes. Turn salmon over with skin down. Sprinkle smoked paprika, and salt and pepper to taste over the cooked side. Pour lime juice over the salmon. Continue to cook 3 minutes. A meat thermometer should read 110 to 115 degrees. Remove salmon to a plate, scrape off the skin, and using two forks pull the salmon apart into small pieces.

While fish cooks, wrap tortillas in a paper towel and place in a microwave oven for 30 seconds. Or wrap them in foil and place in a toaster oven or under a broiler for 30 seconds to warm through.

Place two tortillas each on two dinner plates. Divide the salmon into four helpings and place on the four tortillas. Add the coleslaw on top of the salmon. Add the radishes to the tortillas and sprinkle with the cilantro. Fold the tortillas in half and serve.

Yield 2 servings.

Per serving: 607 calories (45 percent from fat), 30.6 g fat (5.3 g saturated, 7.8 g monounsaturated), 106 mg cholesterol, 42.6 g protein, 48.5 g carbohydrates, 14.5 g fiber, 849 mg sodium.

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