It has been way too long since I last featured a recipe with Alaskan wild-caught salmon. Truth be told, it is really difficult to get Alaskan seafood in Northern Wisconsin. (Lake fish (musky, bluegill, walleye) abound in this region, but mercury content makes it a little skeevy to eat.) Our local natural foods store sells wild-caught Alaskan salmon in their freezer section, but in larger than 1-pound portions, which is a bit much for just two people. I haven't had much luck at our local grocery store chain, either. However, Trig's is currently undergoing a major re-do of their interior, and it looks like in addition to major cosmetic changes, they're also upping the ante when it comes to what they're stocking on their shelves. (I have to say I was a bit excited when they implemented a whole organic/natural foods aisle (baby steps) a couple months ago.) Over the weekend, I spied some rather-lovely wild-caught Alaskan sockeye salmon at the fish counter, so of course I had to pick some up.
Since I've had luck with fish tacos featuring salmon before, I figured I'd give it another go, and this time go simple with just the addition of taco seasoning and a little olive oil. The seasoning gave the fish a little kick, but the delicious taste of salmon was still able to shine through. Fingers crossed they keep the fish counter well-stocked; I can't wait to make these tacos again.
Spice-Rubbed Salmon Tacos (printer-friendly version)
makes 4-6 servings
For the salmon:
2 6-oz wild-caught Alaskan sockeye salmon fillets
extra-virgin olive oil
2 teaspoons high-quality taco seasoning, divided (I used a taco seasoning from Savory Spice Shop)
For the tacos:
mixed greens
queso fresco
mango-tomato salsa
chopped avocado
Greek yogurt or sour cream
[insert your favorite taco topping here]
1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
2. Drizzle olive oil over top each salmon fillet and use a pastry brush to evenly coat the fish.
3. Add a teaspoon of taco seasoning (you could also just use cumin, if that's what you have on hand) over the top of each fillet. Use your fingers to gentle rub the spices into each fillet, coating it evenly.
4. Place the prepped fillets on the baking sheet. Bake in the oven for 15-18 minutes, or until the internal temperature is 140 degrees and the salmon flakes when touched with a fork or knife.
5. Remove the fish from the oven and flake it into bite-size pieces with a fork. Serve with flour tortillas and your favorite taco toppings. (I find it easiest to set up a taco bar, with bowls of various toppings, and let everyone help themselves.) I also served cumin-spiced black beans and cilantro-quinoa on the side.
makes 4-6 servings
For the salmon:
2 6-oz wild-caught Alaskan sockeye salmon fillets
extra-virgin olive oil
2 teaspoons high-quality taco seasoning, divided (I used a taco seasoning from Savory Spice Shop)
For the tacos:
mixed greens
queso fresco
mango-tomato salsa
chopped avocado
Greek yogurt or sour cream
[insert your favorite taco topping here]
1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
2. Drizzle olive oil over top each salmon fillet and use a pastry brush to evenly coat the fish.
3. Add a teaspoon of taco seasoning (you could also just use cumin, if that's what you have on hand) over the top of each fillet. Use your fingers to gentle rub the spices into each fillet, coating it evenly.
4. Place the prepped fillets on the baking sheet. Bake in the oven for 15-18 minutes, or until the internal temperature is 140 degrees and the salmon flakes when touched with a fork or knife.
5. Remove the fish from the oven and flake it into bite-size pieces with a fork. Serve with flour tortillas and your favorite taco toppings. (I find it easiest to set up a taco bar, with bowls of various toppings, and let everyone help themselves.) I also served cumin-spiced black beans and cilantro-quinoa on the side.
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