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Wild Alaska Salmon Fajitas

You won’t miss the meat with these fajitas

Recipe Courtesy of Alaska Seafood

Mexican night just got a whole lot healthier. Salmon is rich in vitamin D, protein, and omega-3 fatty acids, and is an ideal replacement for people trying to cut down on red meat.


For the Wild Alaska Salmon Fajitas

  • 3 Pounds salmon, cut into 4-ounce fillets
  • 1 Cup chili powder
  • 16 Tablespoons olive oil
  • 12 Ounces red bell pepper, julienne
  • 12 Ounces red onion, julienne
  • 12 Ounces green bell pepper, julienne
  • 12 Ounces mushrooms, sliced
  • 24 Flour tortillas, 8-inches, warm
  • 16 Ounces pico de gallo, prepared
  • 16 Ounces guacamole, prepared
  • 8 Cups black beans, hot
  • 8 Lime wedges
  • 8 Tablespoons cilantro


For the Wild Alaska Salmon Fajitas

Sprinkle 1 ½ tsp. of chili powder on each side of the Alaska salmon. Hold under refrigeration until needed.

One Serving: Place 1 portion of seasoned Alaska salmon on hot grill, grill 2-3 minutes, carefully turn, finish cooking. Add 2 Tbsp. olive oil to sauté pan, add 1 Tbsp. chili powder, heat. When pan is hot, add 1 ½ oz. each, red and green bell pepper, red onion and sliced mushrooms. Sauté 3-4 minutes until vegetables are al dente. Place vegetables on a serving plate and top with grilled fish.

Surround with ramekins filled with 2 oz. each guacamole and pico de gallo, and 3 oz. of black beans. Add 3 tortillas and garnish the plate with a lime wedge and sprinkle with 1 Tbsp. chopped cilantro. Serve.