Ingredients
- 1 1 garlic clove, chopped
- 1 1 Serrano chile, seeded and chopped
- 2 Tablespoons 2 Tablespoons olive oil, divided
- 2 Tablespoons 2 Tablespoons water
- 2 Tablespoons 2 Tablespoons frozen orange juice concentrate
- 4 4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
- Salt and pepper, to taste
- 8 8 small (6 to 7-inch) flour tortillas, warmed
- 2 2 large, navel oranges, peeled, pithed and segmented
- 1/2 cup 1/2 cup thinly sliced red onion
- 1 cup 1 cup fresh cilantro leaves
Servings:
Units:
Instructions
- Combine garlic, chile and 1 Tablespoon oil in a heavy nonstick skillet. Saut 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
- 1/2 tablespoon chile-citrus sauce.
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