This recipe comes together in one skillet under 30 minutes, salmon fajitas are a summer weekend game-changer. Onions and green bell peppers are sautéed with Mexican chili spice. Slightly charred veggies and tender, the salmon is seasoned and pan-seared until just cooked through “yum.” It’s served with a cabbage slaw tossed in a sour cream and lime dressing.
lets get started
The great thing about this recipe is that its quick. First you halve peppers, remove stem, core, and seeds. I like to rinse the peppers to make sure no seeds are left. Than you thinly slice the peppers into strips. Peel, halve, and thinly slice all of the onion.
Most salmon is wet so I like to put it between two paper towels and pat salmon very dry. Season flesh side only with 11⁄2 teaspoons of the Mexican chili spice blend. Add more spice if you like a little kick to you meal.
Every good Fajitas needs a tasty sauce so lets prep the crema & slaw. Squeeze 1 tablespoon lime juice into a medium bowl. Cut remaining half into wedges. Whisk in sour cream and 1 teaspoon water make sure you only use 1 teaspoon of water. Any more and it will get soupy. Spoon half of the crema into a small bowl; reserve for step To the remaining crema add 1⁄2 teaspoon each sugar and salt, and a few grinds pepper. Add cabbage and toss. Let sit until step 6, tossing occasionally.
Sautéing veggies is one of the simplest parts of this dish. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add peppers and onions. Season with salt and pepper. Cover and cook, stirring occasionally, until lightly charred in spots and softened, about 8 minutes. Scrape vegetables onto a plate. Cover to keep warm. Wipe out skillet clean for the next step.
Key to this meal
Cooking the salmon perfectly. Heat 1 tablespoon oil in same skillet over medium until shimmering. Add salmon, skin side-down, pressing firmly in place for 10 seconds with a spatula. Continue to cook, occasionally pressing gently on fillets, until skin is browned and very crisp, 3–6 minutes. Flip salmon; cook until flesh is lightly browned, 30 seconds–1 minute. Transfer to plates.
How can you tell when my Salmon Fajitas is cooked to perfection?
Salmon will change from translucent red or raw color to an opaque pinkish color as it cooks. For the average piece of salmon it should take 6-8 minutes of cooking. Take a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done cooking.
The final step is heating the tortillas. Toast tortillas one at a time over a gas flame or under the broiler on a rimmed baking sheet, turning once or twice. Just until pliable, 5–10 seconds per side depending on heat source. Wrap in a clean kitchen towel to keep warm. Serve salmon and veggies with tortillas, reserved crema, lime wedges, and slaw, building your own fajitas at the table.
Moscato and Salmon Fajitas
Moscato wine is low in alcohol, sweet and a little bit fizzy, is filled with aromas like vanilla, peach, jasmine and caramel. Some people consider Moscato as a dessert wine, I like to serve it with the main course. Because of its sweet, mild flavors, pairing Moscato with a Mexican or spicy dish.
Wine pairing
The typical fish for spicy tacos for example is going to be a mild white fish like tilapia, sole or snapper. After eating a spicy taco, a sip of Moscato helps bring in enjoyable flavors like peach and creamy pear. The sharpness of the wine helps offsets the spice a bit if it gets overwhelming.
Salmon Fajitas with Peppers, Onions & Tangy Slaw
This recipe comes together in one skillet under 30 minutes, salmon fajitas are a summer weekend game-changer. Onions and green bell peppers are sautéed with Mexican chili spice. Slightly charred veggies and tender, the salmon is seasoned and pan-seared until just cooked through “yum.”
Ingredients
- 1 green bell pepper
- 1 medium yellow onion
- 2 skin-on salmon fillets
- 1 1⁄2 tsp tbsp Mexican chili spice ( )
- 1 lime
- 2 oz sour cream
- 1⁄2 lb shredded cabbage blend
- 4 6-in flour tortillas
- kosher salt & ground pepper
- sugar
- olive oil
Instructions
- Prep ingredients: Preheat broiler with top rack 4–6 inches from the heat source. Halve peppers, remove stem, core, and seeds, and thinly slice. Peel, halve, and thinly slice all of the onion.
- Prep salmon: Pat salmon very dry. Season flesh side only with 11⁄2 teaspoons of the Mexican chili spice blend.
- Prep crema & slaw: Squeeze 1 tablespoon lime juice into a medium bowl. Cut remaining half into wedges. Whisk in sour cream and 1 teaspoon water. Spoon half of the crema into a small bowl; reserve for step To the remaining crema add 1⁄2 teaspoon each sugar and salt, and a few grinds pepper. Add cabbage and toss. Let sit until step 6, tossing occasionally.
- Sauté veggies: Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add peppers and onions. Season with salt and pepper. Cover and cook, stirring occasionally, until lightly charred in spots and softened, about 8 minutes. Scrape vegetables onto a plate. Cover to keep warm. Wipe out skillet.
- Cook salmon: Heat 1 tablespoon oil in same skillet over medium until shimmering. Add salmon, skin side-down, pressing firmly in place for 10 seconds with a spatula. Continue to cook, occasionally pressing gently on fillets, until skin is browned and very crisp, 3–6 minutes. Flip salmon; cook until flesh is lightly browned, 30 seconds–1 minute. Transfer to plates.
- Heat tortillas & serve: Toast tortillas one at a time over a gas flame or under the broiler on a rimmed baking sheet, turning once or twice, just until pliable, 5–10 seconds per side depending on heat source. Wrap in a clean kitchen towel to keep warm. Serve salmon and veggies with tortillas, reserved crema, lime wedges, and slaw, building your own fajitas at the table.
Notes
ALLERGENS
Wheat, Milk and Fish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
