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 Coho Salmon Tacos With Cilantro Lime Crema

Tacos
1 Coho Salmon Steak (227g / 8oz)
2 tbsp vegetable oil
1 tsp whole cumin seeds

1 lime, juiced
12 small corn tortillas
1 cup romaine lettuce, sliced
4 radishes, sliced
2 ears corn, grilled and cut from cob
1 roma tomato, diced
1 ripe avocado, diced
½ c feta cheese, crumbled

Cilantro Lime Crema
½ c sour cream
½ lime, juice and zest
½ serrano chilli, seeded and diced
4 tbsp cilantro (stems and leaves), chopped
1 clove garlic, crushed
salt & pepper

For the Cilantro Lime Crema
In a medium bowl, whisk sour cream, lime juice and zest, serrano chilli, cilantro, garlic, and salt & pepper to taste. Prepare at least 30 minutes prior to serving to let flavours marry.

For the Tacos

Grill corn until done, about 6 minutes. Remove from grill and reserve.

Heat oil in medium frying pan over medium heat. Add shallots and saute 2-3 minutes until translucent. Add cumin seeds to pan, cook until fragrant, about 1 minute. Add fish and cook 2-3 minutes per side until the edges flake easily. Do not overcook. Pour lime juice over fish, remove from heat and reserve.

Heat tortillas on grill or in hot pan until char begins to form. Liberally add cilantro lime crema to the tortilla, then layer coho salmon, lettuce, radishes, corn, tomato, avocado, and feta cheese cheese on top.

Top with salsa if desired, and serve

½ c sour cream
½ lime, juice and zest
½ serrano chilli, seeded and diced
4 tbsp cilantro (stems and leaves), chopped
1 clove garlic, crushed
salt & pepper