dawn_mo
Well-known member
I made this last night, and it was quick, easy and delish.
I used a half lemon, 3 T Frank's Hot Sauce, no pepper flakes, pinch of Mexican oregano, cilantro and salt (to taste). I placed a handful of baby greens in a pasta bowl, then some guacamole, the salmon mixture, chopped tomatoes, sour cream and garnished it with fresh cilantro.
I will definitely make this again. I think it would be good with shrimp too.
* Exported from MasterCook *
Larry's Salmon Fajitas
Recipe By :Lawrence Raimon/Sunset January 1997
Serving Size : 3 Preparation Time :0:00
Categories : Fish Mexican
Salads Seafood
Shrimp
Amount Measure Ingredient -- Preparation Method
1 1/4 pounds salmon fillets -- boned, skinned, and cut into 1-inch cubes1 onion (about 6 oz.) -- thinly sliced
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon minced fresh ginger
1 1/2 teaspoons hot sauce
1/8 teaspoon hot chili flakes
4 large leaves (about 3 oz. total) romaine lettuce
3 tomatoes (about 1 lb. total)
6 nonfat flour tortillas (6 1/2 to 7 in.) -- warmed
Nonfat sour cream
1. In a bowl, combine salmon, onion, lemon juice, cumin, ginger, hot sauce, and chili flakes; mix well. Cover; chill 10 minutes. Meanwhile, shred lettuce and core and chop tomatoes; cover and chill separately until serving time.
2. Heat a 12-inch nonstick frying pan over medium-high heat. When hot, add salmon mixture. Cook, stirring often, until fish is just opaque but still moist-looking in center, about 6 minutes.
3. Serve immediately. To eat, wrap salmon mixture in tortillas; add lettuce, tomatoes, and sour cream to taste.
NOTES : Lawrence Raimon of Santee, California, learned how to cook at an early age by watching cooking shows on television. Raimon and his wife collect spices from around the world (they currently have close to 150), which he likes to experiment with in the kitchen. These savory salmon fajitas reflect his cooking style - fresh, healthful, and quick.
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I used a half lemon, 3 T Frank's Hot Sauce, no pepper flakes, pinch of Mexican oregano, cilantro and salt (to taste). I placed a handful of baby greens in a pasta bowl, then some guacamole, the salmon mixture, chopped tomatoes, sour cream and garnished it with fresh cilantro.
I will definitely make this again. I think it would be good with shrimp too.
* Exported from MasterCook *
Larry's Salmon Fajitas
Recipe By :Lawrence Raimon/Sunset January 1997
Serving Size : 3 Preparation Time :0:00
Categories : Fish Mexican
Salads Seafood
Shrimp
Amount Measure Ingredient -- Preparation Method
1 1/4 pounds salmon fillets -- boned, skinned, and cut into 1-inch cubes1 onion (about 6 oz.) -- thinly sliced
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon minced fresh ginger
1 1/2 teaspoons hot sauce
1/8 teaspoon hot chili flakes
4 large leaves (about 3 oz. total) romaine lettuce
3 tomatoes (about 1 lb. total)
6 nonfat flour tortillas (6 1/2 to 7 in.) -- warmed
Nonfat sour cream
1. In a bowl, combine salmon, onion, lemon juice, cumin, ginger, hot sauce, and chili flakes; mix well. Cover; chill 10 minutes. Meanwhile, shred lettuce and core and chop tomatoes; cover and chill separately until serving time.
2. Heat a 12-inch nonstick frying pan over medium-high heat. When hot, add salmon mixture. Cook, stirring often, until fish is just opaque but still moist-looking in center, about 6 minutes.
3. Serve immediately. To eat, wrap salmon mixture in tortillas; add lettuce, tomatoes, and sour cream to taste.
NOTES : Lawrence Raimon of Santee, California, learned how to cook at an early age by watching cooking shows on television. Raimon and his wife collect spices from around the world (they currently have close to 150), which he likes to experiment with in the kitchen. These savory salmon fajitas reflect his cooking style - fresh, healthful, and quick.
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