Salmon Chile-Citrus Tacos
Bold, bright & refreshing fish tacos to chase away the winter blues.
Recipe source: Alaska Seafood
Recipe source: Alaska Seafood
Recipe - WOODBURY (+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
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.