Alaska Salmon Chile-Citrus Tacos

Recipe courtesy of Alaska Seafood Marketing Institute.

Recipe Ingredients:

1 clove garlic, chopped
1 serrano chile, seeded and chopped
2 tablespoons olive oil - divided use
2 tablespoons water
2 tablespoons frozen orange juice concentrate
4 Alaska salmon fillets (4 to 6 ounces each), fresh, thawed or frozen
Salt and ground black pepper to taste
8 (6 to 7-inch) flour tortillas, warmed
2 large, navel oranges, peeled, pithed and segmented
1/2 cup thinly sliced red onion
1 cup fresh cilantro leaves

Cooking Directions:

1. Combine garlic, chile and 1 tablespoon vegetable oil in a heavy nonstick skillet. Sauté over medium heat until garlic and chile are soft. Remove pan from heat; place garlic and chile in a small bowl. When cool, add water and juice concentrate; blend.
2. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Return skillet to medium-high heat. Brush both sides of salmon with remaining oil. Place fillets in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
3. Turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove skin, if any, and break fish into large chunks.
4. To Serve: Divide salmon among tortillas. Top with 2 to 3 orange slices, 1 tablespoon red onion slices, 2 tablespoons cilantro leaves and 1/2 tablespoon chile-citrus sauce.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 596; Total Fat: 31g; Saturated Fat: 5g; Cholesterol: 104mg; Total Carbs: 40g; Protein: 40g; Sodium: 747mg.

Recipe and photograph courtesy of Alaska Seafood Marketing Institute.