CHILI CITRUS sockeye TACOS
PREP TIME 10 minutes
COOK TIME 20 minutes
1 garlic clove, chopped
1 Serrano chile, seeded and chopped
2 Tablespoons olive oil, divided
2 Tablespoons water
2 Tablespoons frozen orange juice concentrate
4 Alaska sockeye salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
salt and pepper, to taste
8 small (6 to 7-inch) flour tortillas, warmed
2 large, navel oranges, peeled, pithed and segmented
1/2 cup thinly sliced red onion
1 cup fresh cilantro leaves
Combine garlic, chile and 1 Tablespoon oil in a heavy nonstick skillet. Sauté 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.