If you know me, you know that I love salmon. I especially love when salmon is cooked medium because the true flavor is allowed to shine. Overcooked salmon is the worst!!
This recipe came to me in the spur of the moment. My sister decided to live the Pescaterian lifestlye for the month of February and I decided to join her. I was making chicken fajitas for Trent and Cris and realized that I couldn't eat it. Luckily, I had a filet of Steelhead salmon and decided to make a salmon taco. This was the beginning of something special. I have eaten salmon tacos at least 6 more times since then, lol.
I'll show you the recipe for 2 tacos, which is 1 serving. You can quantify the recipe for however many people you need to.
Ingredients
1 Fresh 6 ounce filet of Salmon with skin (You can use any type of fresh salmon like Coho, Steelhead, Atlantic, etc. I always prefer a salmon that is more red than pink because of the depth of flavor.)
-1/2 Yellow Onion
-2 tsp Cajun Seasoning (I used Tony Chachere's Cajun Seasoning and it is tha bomb!!)
-2 tsp Sea Salt
-2 T Olive Oil
-2, 6 inch flour tortillas
-1 T Mayo
-1 tsp Chopped Chipotle pepper in adobo sauce
-1 tsp Chopped Parsley (For garnishing)
Directions
1.) Cut the filet of salmon, lengthwise, into 2 even pieces.
2.) Season the salmon with the cajun seasoning and 1 tsp of the sea salt. Rub the filet with about 1 tsp of olive oil. Set aside to marinate while you prep everything else.
3.) Heat a nonstick skillet to medium high heat.
4.) Add 1 T of olive oil to the skillet and slice the onions. Add the onions and 1 tsp of sea salt to the skillet. Cook for about 3 minutes and then turn the heat down to a low setting and continue cooking for 8 to 10 minutes.
5.) Once the onions finish cooking, set aside in a different container. Clean the skillet and re-heat to medium high.
6.) Add 1 T of olive oil to the skillet and add the 2 pieces of salmon, skin side down. Cook on this side until the skin is crispy, about 3 to 4 minutes. (Be careful not to burn the fish skin. It is delicious when done right, but horrible when burnt.)
7.) Flip and cook on the other side for another 2 to 3 minutes. (Remember, the goal is to cook the salmon to medium, not well done, unless you absolutely must have it that way. Well done should show a thin layer of pink in the middle of the fish.)
8.) Remove the fish from the skillet and sit on a paper towel skin side down to catch any excess oil.
9.) In a small ramekin, mix the mayo with the chopped chipotle pepper.
10.) Spread half of the chipotle mayo down the center of one tortilla and repeat for the other tortilla.
11.) Place a piece of salmon on each tortilla and top each piece of salmon with the quickly caramelized onions.
12.) Chop parsely and sprinkle on top.
13.) Serve and enjoy.
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