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Cut fish into strips. Dredge fish strips in blackening spice until completely covered. Heat oil in a skillet over medium-high heat and cook fish until well done.
Asian Salsa: 1/4 cup shallots, minced 2 tablespoons garlic, minced 3 tablespoons sugar 1/4 cup whole grain mustard 1/4 cup soy sauce 1/2 cup red wine vinegar 1 tablespoon black pepper 1 cup canola oil
In a food processor, combine shallots, garlic, sugar, mustard, soy sauce, vinegar and pepper. Mix to combine. Slowly add the oil while processing.
Makes about 2 cups.
To assemble tacos: Add Spicy Aoli to tortillas, then top with Blackened Fish, avocado, cabbage, carrots, tomatoes and Asian Salsa.
I made this recipe up while guiding in AK. It sounds a bit strange, but it is a wonderful way to prepare salmon.
salmon fillet soy sauce lemon juice - fresh is best onion fresh Parmesan
Cut salmon into portion sized pieces
place pieces in a zip lock bag poor in enough soy to cover half way add lemon juice to cover
allow this to marinate for an hour or two - do not let this marinate too long - the lemon breaks the fish down if left too long
in a large, deep frying pan add the fish add enough marinade to cover about 3/4 of the height of the fish - you don't want to completely cover the fish with liquid poach the fish on medium high heat for 5-6 minutes until fish starts to turn opaque at this point add a full slice of onion on each piece of fish cover fish and continue cooking another 2-3 minutes lift the lid and add the Parm - replace lid and cook just until melted
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