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Salmon FajitasSalmon Fajitas

Salmon Fajitas

Liven up your salmon dinner routine with bold and zesty Tex-Mex flavors.
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Recipe - WOODBURY (+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

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.