- Serves: 4-6 servings
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- 1 lb. Sockeye Salmon Fillets, pin bones removed & cut into chunks
- 1 Lime, juiced & zested
- 1 tbsp. Chili Powder
- 1 tbsp. Ground Cumin
- 6-8 Taco-Size Flour Tortillas, warmed until pliable
- 1 tbsp. Vegetable Oil
- 1 tsp. each Salt & Black Pepper
- 1 large container Oliver’s Fresh Cut Watermelon, cut into 1/4 inch cubes
- 1/2 Red Onion, finely diced
- 1 Garlic Clove, grated
- 1 Jalapeno Pepper, thinly sliced
- 1 1/2 tsp. Chili Powder
- 2 Large Limes, juiced & zested
- 2 tbsp. Fresh Cilantro, chopped
- Salt & Black Pepper, to taste
To make salsa, combine watermelon, jalapeno, onion, garlic, cilantro, lime juice, lime zest, and chili powder in a non-reactive bowl. Season to taste with salt and pepper; cover tightly, and refrigerate until needed.
To make the fish, pat fish until dry with paper towels. Combine lime juice and zest, chili powder, cumin, salt, and pepper in a small bowl. Spread mixture onto flesh side of fish, then set aside. Heat a cast iron skillet or frying pan until hot, then add vegetable oil. When oil is very hot but not yet smoking, add fish pieces skin-side down and sear for about 4 minutes or until skin is crisp and flesh is partially opaque, then flip and finish cooking. Sear fish in batches until complete.
To assemble tacos, place a piece of seared salmon in a hot flour tortilla and top with watermelon salsa; enjoy fresh.