Click Here to Take Action on Helping the Tongass become a Climate Conservation Area

Salmon Chili Citrus Tacos Recipe

Share
Salmon Chili Citrus Tacos Recipe

 

From July 2018 Docklines.

Recipe adapted from Wild Alaskan Seafood. Photo from two peas and their pod. 

  • 1 garlic clove, chopped
  • 1 Serrano chile, seeded and chopped 2 Tablespoons olive oil, divided
  • 2 Tablespoons water
  • 2 Tablespoons frozen orange juice concentrate
  • 4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
  • Salt and pepper, to taste
  • 8 small (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 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 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.

Empty content. Please select article to preview