Another night, another taco dinner. I've been on a roll lately since buying several fillets of Alaskan salmon at the grocery store the other day. Tonight's dinner featured Alaskan king salmon. I topped the 6-oz fillet with a drizzle of olive oil, a dash of fine sea salt and freshly ground pepper, and about a teaspoon of vindaloo spice blend. I wrapped the spiced fillet in aluminum foil and placed it in a baking dish. The salmon cooked in the oven for about 30 minutes at 375 degrees.
While the salmon was cooking, I prepared some quinoa and green peas. I mixed the cooked quinoa and peas together along with a tablespoon of red curry paste. To make the tacos, I put a healthy dollop of the quinoa mixture into the center of each corn tortilla, then topped it with the flaked cooked salmon and a garnish of pineapple mango salsa. I really liked the curry flavor of these tacos -- it was a nice change from my typical black bean and salsa versions.
I was recently invited to participate in an Alaskan Fish Taco promotion held by the Alaska Seafood Marketing Institute (ASMI). As part of the promotion, I received a $25 gift certificate to purchase the fish I would need to make my taco creations.
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