July 31, 2013

Alaska Salmon Chile-Citrus Tacos

Recipe courtesy Alaska Seafood


Makes 4 servings

1 garlic clove, chopped

1 Serrano chile, seeded and chopped

2 T. olive oil, divided

2 T. water

2 T. 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-in.) flour tortillas, warmed

2 large, navel oranges, peeled, pithed and segmented

1/2 c. thinly sliced red onion

1 c. fresh cilantro leaves

The Chile-Citrus Sauce

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.

The Salmon

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 ½ tablespoon chile-citrus sauce.

July 31, 2013