Salmon is an all time favorite for us. Any day, any way, Salmon on the plate not just looks appealing but also is very healthy and tastes absolutely delicious. Sunday lunch/brunch made with Salmon is a Parveez family special. Not just loved but also a favorite for our friends.
Its amazing how my friends who drop in on weekends request a good Salmon fajita and I very happily make it for them. Salmon is easy to make, marination doesn’t need to be for too long and if you use fresh fish, the flavors come out even more amazing.
I serve my fajita with and without tortillas. Many times people find tortillas to be a must with their fajita, but I kind of take it easy and a lot of times make my fajita without tortillas too. This time I made the tortillas at home, but store bought are almost as good and can be substituted with homemade, except the freshness and preservative free food cannot be substituted.
Rice and beans with grilled Salmon make an excellent accompaniment and so does grilled veggies and sour cream. Rice and beans can be eaten separately with the Salmon too, without adding them to the tortilla. I also like some cheese and raw onions, but that’s always a personal choice.
A little bit of guacamole adds a lot of flavor. Avocado adds a little softness and buttery flavor to the fajita and the crunch of Salmon and veggies with the buttery guacamole is very fancy together. I usually add green chilies and tomato to avocado to make my guacamole so its little bit on the spicier side, but you can always make it a little bland or less spicy.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 4 No. Salmon fillet
- 1 + 1 tbsp + tsp Garlic powder
- 3 tbsp Lemon juice
- 1/2 tsp black pepper powder
- 1/2 tsp Salt More or less according to your taste
- 1/4 tsp Turmeric Powder
- 2 tbsp olive oil
- 2 No. Purple onions sliced and saute'ed
- 1 No. Bell Pepper sliced and saute'ed
- 1 cup corn kernels Boiled/canned
- 4 tbsp sour cream
- 1 cup Monterey Jack Cheese Shredded
- 1 No. White Onion sliced
- 2 No. Avocados mashed
- 1 No. Tomato chopped
- 1 No. Green chili chopped
- 2 cups Flour
- 1 tsp Salt for the flour dough
- 1 tsp Baking powder for the dough
- 1/2 cup Vegetable oil For the dough
- 1/2 cup Warm water for the dough
- 1 cup White Rice Boiled
- 2 cups Black beans canned/boiled
Ingredients
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- Marinate fish fillets with Garlic powder, lemon juice, black pepper powder, Salt and turmeric powder. Marinate them for 15 mins.
- Heat Olive oil in a pan and fry them from both sides till they are nice and crispy.
- Slice the purple onions and bell pepper. Saute them in 1 tsp of oil.
- For the Tortillas: Add flour, salt and baking powder to a large mixing bowl. With dough hook attachment on your mixer, begin mixing on medium and slowly add water and oil. When water and oil are added, continue mixing on low for an additional minute, scraping the sides of the bowl as needed. Your dough should now form into a ball. Transfer your dough ball onto a floured surface. Cover the dough balls (with foil, plastic wrap, or a clean towel) and allow the dough to rest for 15-20 minutes. Heat a large skillet over medium-high heat. Meanwhile, begin rolling out your dough balls into approximate circles. I found that it's easiest to flatten as much as possible using your hands then finish the job with a rolling pin. Be sure to keep the rolling pin and work surface lightly floured. When the skillet is hot, place an uncooked tortilla into the skillet. Allow to cook for 1 minute on each side. Tortillas are done when they are opaque and you can see a few golden brown spots on each side. Repeat this process for each tortilla.
- Mix the Black beans and Rice.
- Mix the mashed avocados with Tomatoes, lemon juice, 1 tsp of garlic powder and little salt.
- Serve everything together. Tortillas, Rice and Beans, Guacamole, saute'ed onions and bell peppers, pan fried Salmon, boiled corn, white onions, shredded cheese and sour cream. An awesome and easy lunch when friends are over for chit chat.
