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Baked or grilled individual foil packets
filled with lime and fajita-seasoned salmon strips on a bed of
salsa-coated bell pepper strips, onion slices and black beans.
Alaska Salmon Fajitas
- 4 sheets (12 x 18-inches each) heavy duty
aluminum foil
1 1/2 pounds skinless Alaska salmon fillets, thawed if necessary
1 lime, juiced
1 package fajita or taco seasoning mix
2 tablespoons all-purpose flour
2 large bell peppers, seeded and cut in thin strips
1 medium onion, thinly sliced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup green, cilantro or chipotle salsa (or your favorite flavor
salsa)
- Preheat oven to 450°F (230°C).
or grill to medium-high.
- Cut Alaska salmon fillets crosswise into
1/2-inch strips. Squeeze lime juice over salmon. Combine salmon
strips, fajita seasoning and flour; set aside.
- Combine peppers, onion, beans and salsa.
- Center one-fourth of pepper mixture on
each sheet of heavy duty aluminum foil. Top with salmon strips.
- Bring up foil sides. Double fold top and
ends to seal packet, leaving room for heat circulation inside.
Repeat to make four packets.
- Bake 25 to 30 minutes on a cookie sheet
in oven or Grill 9 to 11 minutes in
covered grill.
Makes 4 servings.
Cooking Tip: Serve with warm tortillas,
additional salsa and shredded Monterey Jack cheese.
Recipe and photo courtesy of: Alaska Seafood
Marketing Institute.
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