wild alaskan sockeye
1 garlic clove, chopped
1 Serrano chili, seeded and chopped
2 Tablespoons olive oil, divided
2 Tablespoons water
2 Tablespoons frozen orange juice concentrate
4 Thunder’s Catch Wild Sockeye Portions (4 to 6 oz. each - thawed or frozen)
Salt and pepper, to taste
8 small corn tortillas, warmed
2 large, navel oranges, peeled and segmented
1/2 cup thinly sliced red onion
1 cup fresh cilantro leaves
1. 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.
2. Rinse any ice glaze from frozen Thunder's Catch Sockeye 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.
3. 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.
4. 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.
Nutrients per serving (2 tacos): 596 calories, 31g total fat, 5g saturated fat, 47% calories from fat, 104mg cholesterol, 40g protein, 40g carbohydrate, 747mg sodium, 173mg calcium, and 2130mg omega-3 fatty acids.