Fish Fixe Kitchen

The Fish Fixe Kitchen is testing simple weeknight meals that can help your family thrive on the health benefits of seafood. Join us as we aim to spend more time around the table and less time in the kitchen!

Salmon Fajitas with Red Pepper Lime Butter

Fish Fixe Kitchen Original: Serves 4 people // Ready in 25 minutes

Who doesn't love a good fajita dish? This one is heart healthy, packed full of flavor and offers a fun alternative to chicken and beef!  

Lime Butter:

6 tbsp. butter (softened)

1/2 c. finely chopped shallot

3 tbsp. lime zest 

4 tsp. lime juice

1 tbsp. red pepper flakes (medium spice)

2 tbsp. salt

Sautee shallots in butter until translucent.  Stir in remaining ingredients.  Lime butter will keep in refrigerator for up to 2 weeks.  

Salmon:

3-4 portions of Salmon

2 tbsp. butter

2 tbsp. avocado oil

Fajita Seasoning:

1/2 tsp. onion powder

1/2 tsp. garlic powder

1 tsp. smoked paprika

2 tsp. salt

2 tsp. black pepper

3 tsp. cumin

3 tbsp. chili powder 

Combine all spices in a container and set aside.

Fajita Fixins

Tortillas

Sauteed Onions and Peppers (these are great in the lime butter and can be cooked right before the salmon)

Avocado

Jalapenos

Salsa


Prepare salmon by removing skin while salmon is partially frozen.  Slice salmon into uniform 1 in. thick strips and season with fajita seasoning. In a large pan or grill plate bring 2 tbsp. butter and 2 tbsp. avocado to high heat.  While the first pan heats, begin preparing your lime butter sauce by sauteing shallots in butter.  When the onions turn translucent stir in the remaining ingredients and set aside.  

When the first pan has come to temp place salmon strips uniformly in pan.  Blacken salmon on all sides (3-5 minutes total) and then set aside.  Drizzle with lime butter and assemble fajitas!


Lobster Infused Dill Cream Sauce over Rigatoni Pas...
Tropical Halibut on Arugula Salad

Related Posts

 

Comments

No comments made yet. Be the first to submit a comment
Already Registered? Login Here
Guest
Monday, 18 November 2019