I couldn't let the week go by without posting another Alaskan fish taco recipe, could I? Tonight's fish taco dish -- the last of the bunch -- featured Alaskan wild-caught sockeye salmon.
Wild-Caught Alaskan Sockeye Salmon Tacos (printer-friendly version)
makes two servings
2 6-ounce Alaskan sockeye salmon fillets
2 teaspoons Garlic Gold, divided
freshly ground black pepper
fine sea salt
1 teaspoon taco seasoning, divided
1 cup black beans, cooked
1/2 cup pepperjack cheese, shredded
1 cup spring greens
4 flour tortillas
1. Preheat the oven to 350 degrees.
2. Cover a rimmed baking sheet with aluminum foil. Place the fillets onto the covered baking sheet.
3. Spread a teaspoon of Garlic Gold evenly over the top of each salmon fillet. Season with salt and pepper.
4. Sprinkle about a half a teaspoon of taco seasoning evenly over the top of each fillet.
5. Bake in the oven for 15-20 minutes, or until a food thermometer registers 145 degrees.
6. While the fish is cooking, prep your additional ingredients. My prepwork included heating a can of black beans and shredding some pepperjack cheese. I also cooked up some rice and refried beans to serve on the side.
7. Once the fish is cooked, use a fork to pull the fish apart into large flakey pieces.
8. Fill the flour tortillas with spring greens, black beans, and the flaked salmon. Top with shredded pepperjack cheese and salsa.
9. Serve immediately.
makes two servings
2 6-ounce Alaskan sockeye salmon fillets
2 teaspoons Garlic Gold, divided
freshly ground black pepper
fine sea salt
1 teaspoon taco seasoning, divided
1 cup black beans, cooked
1/2 cup pepperjack cheese, shredded
1 cup spring greens
4 flour tortillas
1. Preheat the oven to 350 degrees.
2. Cover a rimmed baking sheet with aluminum foil. Place the fillets onto the covered baking sheet.
3. Spread a teaspoon of Garlic Gold evenly over the top of each salmon fillet. Season with salt and pepper.
4. Sprinkle about a half a teaspoon of taco seasoning evenly over the top of each fillet.
5. Bake in the oven for 15-20 minutes, or until a food thermometer registers 145 degrees.
6. While the fish is cooking, prep your additional ingredients. My prepwork included heating a can of black beans and shredding some pepperjack cheese. I also cooked up some rice and refried beans to serve on the side.
7. Once the fish is cooked, use a fork to pull the fish apart into large flakey pieces.
8. Fill the flour tortillas with spring greens, black beans, and the flaked salmon. Top with shredded pepperjack cheese and salsa.
9. Serve immediately.
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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