1 lb. salmon
1 T plus 2 t olive oil, divided
1 bag of shredded cabbage for cole slaw
1/2 bag kale
1 shallot, sliced
1/2 pint baby tomatoes, quartered
1/2 T apple cider vinegar
1/2 c InstaBroth
salt and pepper
bunch cilantro, chopped
1 lime
1 lemon
white corn taco shells, warmed

Rub salmon with 1 teaspoon olive oil, salt and pepper. Roast in 375 oven for 20 minutes or until flaky. (Pro Tip: This is also a great place for Trader Joe’s frozen cedar plank wild caught salmon – it even cooks from frozen for 30-40 minutes.)
Meanwhile, add remaining olive oil to pan set to medium heat. Add shallots and tomatoes and cook for 2-3 minutes or until fragrant. Add 3/4 of the cole slaw to the pan. Add salt and pepper to taste. Stir. Allow to cook for 1-2 minutes. Add the kale, stir. Add the apple cider vinegar, juice of 1/2 lemon and 1/2 lime, stir. Add the InstaBroth. Stir. Bring to boil, reduce to simmer. Flake cooked salmon, gently fold it in to pan. Allow flavors to marry, about 8-10 minutes. Add remaining 1/2 lemon juice, 1/2 lime juice, cole slaw and cilantro. Gently stir to incorporate. Add salmon to taco shells. Garnish with favorite salsa. (Trader Joe’s Roasted Tomatillo & Mango Salsa is perfect.) Enjoy!