Bellingham SeaFeast program director Kevin Coleman has a tasty salmon taco recipe that can be made in celebration of the next Keep It Simple Seafood cooking class on Saturday, March 18 at the Bellingham Dockside Market.
• 1 fresh or frozen Sea to Shore Seafood Co. Coho or Sockeye salmon filet, deboned
• 2 tbsp chili sauce (this is brushed on the salmon filet)
• 1 cup frozen or fresh yellow corn, canned corn not suggested
• 1 cup red pepper
• 1 cup sweet onion (sweet onions make all the difference. Other onions can be overpowering)
• 1 cup cilantro (optional)
• 1 lemon
• 2 cups chopped red cabbage
• 1 cup chopped tomatoes
• 2 tbsp olive oil (I like using homemade rosemary and garlic olive oil for a robust blend of flavors.)
• 6 medium flour tortillas
• Salt and pepper to taste if needed
In a large cooking pan heat to medium-high and add the olive oil. If you have a whole filet, be sure to cut the salmon into 4-inch sections. This helps cook the fish and allows the chili sauce to be distributed more over the fish. Cook salmon for 4-6 minutes before turning over. This allows good caramelizing on the filet.
Once you turn the filet over, the skin side will cook and allow the filet to easily remove. Once the temp reaches 145 degrees, you can remove the salmon from pan and let rest in a covered dish.
Add the corn, red pepper and onion to the same pan and cook on medium. This allows all those flavors to be added to the vegetable mix for the taco.
Cut the lemon in half and squeeze all the juice into the pan. Stir and cook for five minutes. At the last minute or so, add the cilantro. If you’re not a cilantro fan, then don’t add it. Salt and Pepper to taste if needed.
In another pan, heat to high and add just a little olive oil. This is for the tortillas to be heated and toasted. Once the pan is heated add the tortilla, one at a time, and slowly spin it. Some tortillas will start expanding heat bubbles. They can be quite tasty and give a truly authentic taste and feel. Be sure to turn after a minute or two. Repeat this until you have a golden toast tortilla. Repeat this and cover with aluminum foil to retain heat in the tortillas.
Now take the corn, pepper, and onion mixture and place a spoonful on the tortilla. With a fork flake the salmon and apply it on top of the mixture. Then add red cabbage and tomato. Finally, drizzle the avocado garlic lime sauce over this all and fold up and enjoy.
Avocado garlic lime
crème sauce ingredients:
• ½ large avocado
• ½ cup sour cream
• 3 cloves of garlic
• ½ cup cilantro
• 1/3 cup lime juice
• ½ tspn granulated onion
• ½ tspn chili powder
• Salt and pepper to taste
Combine all ingredients and emulsify until smooth.
Place it in the refrigerator and let chill. This will last 7-10 days and be refrigerated
KISS (Keep It Simple Seafood) is a monthly seafood cooking workshop program with Bellingham SeaFeast and Bellingham Dockside Market.
Get tips and tricks for preparing seafood on the third Saturday of the month through May at Squalicum Harbor’s Fishermen’s Pavilion, 2599 South Harbor Loop Drive in Bellingham. Local chefs, restaurants and fisherfolk demonstrate simple and delicious recipes the whole family will love that highlight our local ocean bounty. Each workshop is during Bellingham Dockside Market so you can pick up local seafood straight from the fisherfolk who caught it.
The Bistro at Shuksan executive chef Matthew Boudousquie will prepare seafood gumbo at the next cooking workshop, 12-1 p.m. Saturday, March 18.
Watch the salmon taco recipe video: Bellinghamseafeast.org/kiss.
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