Wild Alaska Salmon Fajitas

Wild Alaska Salmon Fajitas
2.8 from 31 ratings
Recipe Courtesy of Alaska SeafoodMexican 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.
  • 3 pound salmon, cut into 4-ounce fillets
  • 1 cup chili powder
  • 16 tablespoon olive oil
  • 12 ounce red bell pepper, julienne
  • 12 ounce red onion, julienne
  • 12 ounce green bell pepper, julienne
  • 12 ounce mushrooms, sliced
  • 24 flour tortillas, 8-inches, warm
  • 16 ounce pico de gallo, prepared
  • 16 ounce guacamole, prepared
  • 8 cup black beans, hot
  • 8 lime wedges
  • 8 tablespoon cilantro
  1. Sprinkle 1 ½ tsp. of chili powder on each side of the Alaska salmon. Hold under refrigeration until needed.
  2. 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.
  3. 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.