Cajun Salmon Tacos

Serves: 4

Cookware/Items used for this dish:

  • 10'' Skillet with Cover
  • White Magma Stripe Fused Glass Dinner Plate
  • Black Magma Stripe Fused Glass Bowl
  • Wild Cherry Natural Wood Large Spatula 11.5″

Ingredients:

  • 4 Salmon steaks with skin, sliced in half OR Salmon fillets
  • Cajun Seasoning
  • 1 ½ tablespoon Olive Oil
  • ½ tablespoon Lime juice
  • 1 cup Pineapple, cut into chunks
  • Tortillas, soft or hard shells
  • Organic Romaine lettuce with carrots and red cabbage
  • ¼ Red Onion, diced

Homemade Cajun Seasoning:

  • 1 teaspoon Sea Salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 2 teaspoons paprika
  • ½ teaspoon cayenne pepper

Garnish:

  • Sprinkle of Cajun seasoning
  • Sprinkle of crushed red chili flakes
  • Lime slices

Instructions:

  1. Slice Each Salmon Steak in half. If there are fillets, cut lengthwise.
  2. Drizzle Salmon with ½ tablespoon of olive oil, then season with Cajun seasoning, cover and leave it in the fridge for 30 minutes.
  3. Heat Xtrema 10” Skillet on medium temperature and add olive oil.
  4. Place each slice of Salmon (skin on the bottom) in the skillet and cook about 5 minutes per half-inch of thickness. Turn one time on the other side, cover with the lid and allow it to cook for 3 more minutes. At the last minute, add about ½ tablespoon of Lime juice.
  5. Remove the salmon from the skillet and add pineapple chunks. Cook on medium temperature for 2 minutes, stir-frying so they get cooked on all sides equally; remove them and place on the paper towel, if desired.
  6. Assemble tacos, by toasting the tortillas if they are soft, In the oven or in skillet brushed with a drizzle of olive oil, or use hard shells.
  7. Add 1 slice of Salmon, generous amount of romaine lettuce with carrots and red cabbage, then place pineapple chunks and ½ tablespoon of red onion.
  8. Garnish with sprinkle of Cajun seasoning, and red chili flakes, and serve tacos with lime slices.

NOTE

  • The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.
  • Healthy alternatives to salmon: Alaskan halibut, sea bass, snapper fillets – firm texture
  • Tilapia fillets – moderate texture
  • Healthy alternatives to Pineapple: Mango, Peach

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