Alaska Salmon Chile-Citrus Tacos
Recipe courtesy of Alaska Seafood Marketing Institute.
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
- 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.
- 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.
- 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.
- 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.