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.