27 Feb Alaskan Wild Sockeye Salmon Fajita with Parmesan Cream
Alaskan Wild Sockeye Salmon Fajita with Parmesan Cream
Ingredients
- For the fajita:
- Alaskan wild sockeye salmon
- Wheat or buckwheat tortillas
- 2 eggs
- 2 spring garlic cloves
- Salt
- Oregano
- Olive oil
- For the parmesan cream:
- 75 ml heavy cream
- 40 g grated parmesan cheese
- 2 tablespoons cream cheese
- For the garnish:
- Pickled onion
- Arugula
Instructions
- Prepare the parmesan cream by heating the cream and melting the parmesan cheese. Let it cool and add the cream cheese, mixing until you get a smooth texture.
- In a pan with a little olive oil, sauté the sliced garlic. Add the beaten eggs with a pinch of salt.
- Quickly place the tortilla on top, pressing it with your fingers so it sticks well.
- Flip it over and add the diced wild sockeye salmon. Sprinkle with a pinch of salt and oregano, cover, and cook on low heat for 5 minutes (no longer, as this salmon requires very little cooking).
- Garnish with pickled onion, arugula, and the parmesan cream.
Notes
You can substitute the heavy cream for a lighter version and use light parmesan and cream cheese.
By @mariacosbel
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