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Salmon FajitasSalmon Fajitas
Salmon Fajitas

Salmon Fajitas

Liven up your salmon dinner routine with bold and zesty Tex-Mex flavors.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Salmon Fajitas
Salmon Fajitas
0
Servings8
0
Ingredients
FOR THE VEGETABLES: 2 tablespoons cooking oil
1 red bell pepper, seeded and sliced
1 sliced yellow, orange or green bell pepper, seeded and sliced
½ red onion, peeled and sliced
1 cup sliced mushrooms
FOR THE SALMON: 8 (4 to 6-ounce) fresh salmon fillets, skin removed
L&B Southwest Trail Dust Seasoning
2-4 tablespoons cooking oil
FOR SERVING: Black beans, rinsed and drained
Pico de gallo
Guacamole
16 small corn or flour tortillas, warmed
Lime wedges
1 cup chopped cilantro
Directions
  1. Heat sauté pan or grill pan over medium heat. When pan is hot, add cooking oil. 
  2. When oil is hot, add sliced peppers, onion and mushrooms. Sauté 3-5 minutes until vegetables are fragrant and slightly softened. Remove from pan and reserve on a plate. 
  3. Generously season each side of the salmon fillets with L&B Trail Dust Seasoning. Cooking in batches, add 2 tablespoons cooking oil to the sauté pan. Cook the fillets 2-3 minutes, carefully turn, then finish cooking for 2-3 additional minutes. Remove fillets from pan. For the remaining batches, add more cooking oil, if needed and repeat the cooking instrucitons above.
  4. Place fish on top of cooked vegetables. 
  5. Serve with black beans, pico de gallo, guacamole and corn tortillas. 
  6. Garnish with lime wedges and sprinkle with chopped cilantro.
0 minutes
Prep Time
0 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
FOR THE VEGETABLES: 2 tablespoons cooking oil
L&B Grapeseed Oil
L&B Grapeseed Oil, 16.9 Ounce
Deal
$4.99 was $5.49$0.30/oz
1 red bell pepper, seeded and sliced
Premium Red Bell Peppers
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
1 sliced yellow, orange or green bell pepper, seeded and sliced
Premium Green Bell Peppers
Premium Green Bell Peppers, 0.5 Pound
$1.50 avg/ea$2.99/lb
½ red onion, peeled and sliced
Red Onions
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
1 cup sliced mushrooms
Giorgio Sliced White Mushrooms
Giorgio Sliced White Mushrooms, 8 Ounce
2/$5 Deal
$2.50 was $2.99$0.31/oz
FOR THE SALMON: 8 (4 to 6-ounce) fresh salmon fillets, skin removed
Sixty South Pure Antarctic Salmon Fillets
Sixty South Pure Antarctic Salmon Fillets, 1 Pound
Deal
$14.99/lb was $18.99/lb$14.99/lb
L&B Southwest Trail Dust Seasoning
L&B Southwest Trail Dust Seasoning
L&B Southwest Trail Dust Seasoning, 2.2 Ounce
Deal
$6.99 was $7.99$3.18/oz
2-4 tablespoons cooking oil
L&B Grapeseed Oil
L&B Grapeseed Oil, 16.9 Ounce
Deal
$4.99 was $5.49$0.30/oz
FOR SERVING: Black beans, rinsed and drained
Bush's Best Black Beans
Bush's Best Black Beans, 15 Ounce
$1.99$0.13/oz
Pico de gallo
L&B Fresh Pico de Gallo
L&B Fresh Pico de Gallo, 12 Ounce
$6.99$0.58/oz
Guacamole
L&B Fresh Guacamole
L&B Fresh Guacamole, 14 Ounce
$8.99$0.64/oz
16 small corn or flour tortillas, warmed
La Perla 6 Inch White Corn Tortillas
La Perla 6 Inch White Corn Tortillas, 15 Each
$2.99$0.20 each
Lime wedges
Limes
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
1 cup chopped cilantro
Fresh Cilantro Bunch
Fresh Cilantro Bunch, 1 Each
$1.99

Directions

  1. Heat sauté pan or grill pan over medium heat. When pan is hot, add cooking oil. 
  2. When oil is hot, add sliced peppers, onion and mushrooms. Sauté 3-5 minutes until vegetables are fragrant and slightly softened. Remove from pan and reserve on a plate. 
  3. Generously season each side of the salmon fillets with L&B Trail Dust Seasoning. Cooking in batches, add 2 tablespoons cooking oil to the sauté pan. Cook the fillets 2-3 minutes, carefully turn, then finish cooking for 2-3 additional minutes. Remove fillets from pan. For the remaining batches, add more cooking oil, if needed and repeat the cooking instrucitons above.
  4. Place fish on top of cooked vegetables. 
  5. Serve with black beans, pico de gallo, guacamole and corn tortillas. 
  6. Garnish with lime wedges and sprinkle with chopped cilantro.