Salmon Chile-Citrus Tacos
Bold, bright & refreshing fish tacos to chase away the winter blues.
Recipe source: Alaska Seafood
Recipe source: Alaska Seafood
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Salmon Chile-Citrus Tacos
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
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 (4 to 6-ounce) Alaska salmon fillets, thawed if frozen
Salt, to taste
Pepper, to taste
8 small corn or flour tortillas, warmed
2 large, navel oranges, peeled, pithed and segmented
½ 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 ½ tablespoon chile-citrus sauce.
Makes 8 tacos.
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Serrano Peppers, 0.06 Pound
$0.48 avg/ea$7.99/lb
L&B Extra Virgin 100% California Olive Oil, 16.9 Ounce
Deal
$12.59 was $13.59$0.74/oz
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Old Orchard 100% Orange Juice Frozen Concentrate, 12 Ounce
$4.73$0.39/oz
Sixty South Pure Antarctic Salmon Fillets, 1 Pound
Deal
$14.99/lb was $18.99/lb$14.99/lb
L&B French Sea Salt Grinder, 5.2 Ounce
$7.19$1.38/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
La Perla 6 Inch White Corn Tortillas, 15 Each
$2.99$0.20 each
Heirloom Navel Oranges, 0.63 Pound
Huge Deal
$1.25 avg/ea was $1.88 avg/ea$1.99/lb
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Fresh Cilantro Bunch, 1 Each
$1.99
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 ½ tablespoon chile-citrus sauce.
Makes 8 tacos.