I was going to hold off until next week to post another fish taco recipe, but why stop the taco party now? Here's one last simple salmon taco recipe to finish out the week. Sometimes simple is just the way to go. After picking up a package of wild-caught Alaskan coho salmon at a local grocery store, I spied a package of pineapple mango salsa. Salmon + a sweet fruit-infused salsa? Sounds good to me! (And, spoiler alert -- the tacos were really good!)
Simple Alaskan Coho Salmon Tacos (printer-friendly version)
makes two servings
2 6-oz wild-caught Alaskan coho salmon fillets
2 tsp olive oil
fine sea salt
freshly ground black pepper
4 corn tortillas
pineapple mango salsa
1. Preheat the oven to 400 degrees. Cover a rimmed baking sheet with aluminum foil.
2. Place the salmon fillets on the prepped baking sheet, skin-side down.
3. Drizzle each fillet with the olive oil. Use a brush to evenly coat the top of each fillet with the oil.
4. Season each fillet with salt and pepper.
5. Place in the oven and bake until opaque and flaky. The interior temperature should be around 145 degrees.
6. Use a fork to break each fillet into flakes.
7. Fill each taco with greens and pineapple mango salsa. Top with the salmon and serve.
I was recently invited to participate in an Alaskan Fish Taco promotion held by the Alaska Seafood Marketing Institute (ASMI). As part of the promotion, I received a $25 gift certificate to purchase the fish I would need to make my taco creations.
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