So what better way of showing true Alaskan ingenuity by whipping up the best fish taco anywhere to be found. With that, we present: Alaskan Salmon Chili Citrus Tacos.
- 1 garlic clove, chopped
- 1 Serrano or Jalapeno chile, seeded and chopped
- 2 Tbsps oil (preferably olive oil)
- 2 Tbsps water
- 2 Tbsps frozen concentrated orange juice
- 4 Alaska Salmon fillets (4 to 6 ounces each), thawed
- Sea salt and fresh-ground black pepper
- 8 small (6″ or 7″) tortillas, warmed
- 2 large oranges, peeled and segmented
- 1/2 cup sliced red onion
- 1 cup fresh cilantro
Combine garlic, chiles and 1 Tbsp oil in skillet. Sauté over medium heat until garlic and chiles are translucent. Remove ingredients and skillet from heat and place vegetables in a mixing bowl. Add water and juice concentrate to bowl and mix it up.
Rinse the Alaskan Salmon under cold water and dry by tamping with paper towel. Return skillet to medium-high heat. Apply remaining oil to the salmon. Place fillets in heated skillet and cook, uncovered (3 to 4 minutes), until browned. To stop fish from sticking, gently shake the pan from side to side.
After allotted time, flip the fillets and season with salt and pepper (to taste). Cover pan and reduce heat to around medium. Cook 3 to 4 additional minutes. Cook just long enough for fish to appear opaque. If skin was left on, remove at this point, then break into taco-sized chunks.
Divide salmon onto the warmed tortillas. Top with segmented orange wedges, 1 tbsp red onion slices, 2 tbsps cilantro leaves and 1/2 tbsp chile citrus sauce.
For a hotter and sweeter flavor, try adding some sweet and spicy sriracha sauce to the finished dish. Add to that a cold Mexican beer and it’s time for a fiesta!
To order your fresh Alaskan King Salmon, or to fulfill any and all of your Alaskan seafood needs, contact us (907-567-3222) today.
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