This recipe is super easy and fast for a weeknight dinner and it also makes for great fish tacos or wraps. The combination of ingredients and spices creates a flavor that is delicious! Although this dish is not very difficult to make, there are many components, such as the seasoning mixture, which can be made ahead of time if desired.
Ingredients:
1 pound Alaskan Salmon, skinned and cut into 4 pieces (should be about 2 inches x 1 inch)
3/4 cup fine sea salt
2 tablespoons smoked paprika
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon freshly cracked black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional) Flaked coconut, for coating (optional)
8 flour tortillas
One bottle of Chipotle-Lime Vinaigrette dressing (optional)
Directions:
Season the salmon with salt, paprika, chili powder, cumin, black pepper, and onion powder. Let's sit for 30 minutes to an hour.
1. After the salmon has a chance to rest, preheat your oven to 400 degrees Fahrenheit.
2. Place each piece of salmon onto a cookie sheet lined with parchment paper and put them in the oven for about 5-7 minutes, or until the flesh of the fish is flaky, but still moist.
3. To make an easy marinade, combine all ingredients for the dressing and whisk together until combined. Add to the marinade if desired. If using as a dipping sauce, strain out any solids from the marinade (leftovers will work nicely in a wrap!)
4. Serve the salmon with tortillas and toppings of your choice. Serve with a side of Lemon Pepper Quinoa for a balanced, healthy lunch or dinner!
