Alaska Salmon Chile-Citrus Tacos by Alaska Seafood Marketing Institute

Alaska Salmon Chile-Citrus Tacos


Prep Time: 10 min


Cook Time: 20 min


Serves: 4

Ingredients

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

Directions

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.
Nutrients per serving (2 tacos): 596 calories, 31g total fat, 5g saturated fat, 47% calories from fat, 104mg cholesterol, 40g protein, 40g carbohydrate, 3g fiber, 747mg sodium, 173mg calcium, and 2130mg omega-3 fatty acids.


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