Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place
Copper River Sockeye Salmon (455 g)
on a baking sheet.
Step 3
In a bowl, combine
Paprika (2 g)
,
Ground Cumin (6 g)
,
Cayenne Pepper (as needed)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 4
Pour
Olive Oil (15 mL)
,
Orange (1/4)
and
Lime (1/2)
over the sockeye.
Step 5
Next, rub the cumin mixture on top and place the baking sheet into the oven for 12 minutes. Remove and allow the sockeye to cool.
Step 6
In a bowl, combine
Mexican Crema (230 g)
, zest and juice from
Lime (1)
. Place the bowl in the fridge to set for at least 30 minutes to allow for the flavors to blend.
Step 7
To serve, take some of the sockeye and place it into a
Flour Tortillas (to taste)
and top with the crema,
Napa Cabbage (to taste)
,
Jalapeño Peppers (to taste)
,
Guacamole (to taste)
, or whatever toppings you desire!
