INGREDIENTS

• 1 (1 pound) salmon fillet

• 1 teaspoon chili powder

• ¾ teaspoon salt, divided

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided

• 1 (9 ounce) package coleslaw mix (5 cups)

• ½ lime, juiced

• 8 (6 inch) corn tortillas, warmed (see Tip)

• ¾ cup purchased pineapple salsa (see Ingredient Note)

• Chopped fresh cilantro, for garnish

• Hot sauce for serving

METHOD

1. Arrange oven rack in upper third of oven so salmon will be 2 to 3 inches below heat source. Preheat broiler to high.

2. Line a baking sheet with foil. Lay salmon on the foil, skin-side down. Broil, rotating the pan from front to back once, until the salmon is starting to brown, is opaque on the sides and the thinner parts of the fillet are sizzling, 5 to 8 minutes, depending on thickness.

3. Sprinkle the salmon with chili powder and 1/4 teaspoon salt. Drizzle with 1 teaspoon oil and brush with a heatproof brush to moisten the spices. Return to the oven and continue broiling until the salmon just flakes and the spices are browned, 1 to 2 minutes more

4. Meanwhile, toss coleslaw mix with lime juice, the remaining 1 tablespoon oil and the remaining 1/2 teaspoon salt.

5. Flake the salmon, discarding skin. Divide the salmon among tortillas and top with salsa. Serve with the coleslaw and garnish with cilantro and hot sauce, if desired.

NOTE: This healthy recipe was founded by Eatingwell.com