Wild Alaska Salmon Fajitas
This is one of our favorite ways to prepare salmon – a tasty twist on fajitas made with wild Alaska salmon. This versatile recipe also works well with beef, chicken or pork.
At Lunds & Byerlys, we’re proud to offer the highest quality sustainably-caught seafood. In Alaska, sustainability and seafood go hand in hand. In fact, Alaska commercial fishermen have sustainably harvested 169 billion pounds of fish and shellfish since statehood in 1959!
Preparation time: 45 minutes
3 pounds wild Alaska salmon (about eight 4- to 6-ounce fillets)
¼ cup olive oil, divided
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
½ red onion, sliced
1 cup mushrooms, sliced
4 tablespoons chili powder
Black beans, hot, for serving
Pico de gallo, for serving
Guacamole, for serving
24 corn or (8-inch) flour tortillas, warmed
2 cups chopped cilantro
- Heat grill, sauté pan or grill pan over medium heat.
- When pan is hot, add 2 tablespoons of olive oil, red and green bell pepper, red onion and sliced mushrooms. Sauté 3-5 minutes until vegetables are fragrant and slightly softened. Remove from pan and reserve on a plate.
- Sprinkle 1 ½ teaspoon of chili powder on each side of the salmon fillets.
- For each fillet, add 2 tablespoons olive oil to sauté pan. Cook each fillet 2-3 minutes, carefully turn, then finish cooking for 2-3 additional minutes.
- Place fish on top of cooked vegetables.
- Serve with black beans, pico de gallo, guacamole and warmed tortillas on the side. Garnish with lime wedges and sprinkle with chopped cilantro.
Recipe adapted from Wild-Alaska-Seafood