Is it me, or is there an abundance of places in town with extraordinarily delicious fish tacos? There\u2019s the Hangar, with its seared halibut fish tacos. V\u2019s Cellar Door restaurant and food truck have killer fish tacos. Then there\u2019s the Taqueria. Let\u2019s not forget the Baranof\u2019s Capital Caf\u00e9, which has amazing fish tacos. So good in fact, they were one of the top tastings on my tour last summer.<\/p>\n
New on the scene this year is Deckhand Dave\u2019s. Dave McCasland is cooking up some of the best fish tacos I\u2019ve ever tasted. His salmon tacos are stuff of legend. Recently, I met Dave and had the opportunity to chat with him for a few minutes. What a great guy! He\u2019s so personable and passionate about his food. He speaks my language. His tartar sauce has to have a very specific pickle so that it has the perfect crunch and acidity. No other pickle will do. He prides himself on using the best of ingredients and it shows. I\u2019ll definitely be a regular at this food truck.<\/p>\n
I\u2019ve made lots of rockfish and halibut fish tacos and have published a few recipes. But I haven\u2019t done a salmon taco. I suppose it just never occurred to me that salmon would make a good fish taco. No idea why I would have that assumption, but there you go. Dave changed that mindset for me. After dining at Dave\u2019s my head kept swirling with the idea of making salmon tacos.<\/p>\n
The thing about Alaska and fish tacos is that typically the fish is beer battered and then deep fried. Now, don\u2019t get me wrong, I love me some beer battered fish, but for salmon I wanted to do something a little bit different. And fast. As noted in previous columns, it\u2019s summer. I\u2019m busy. Not a whole lot of time to spend in the kitchen.<\/p>\n
It all gets down to the chopping. I actually find chopping and prepping relaxing on most days. There\u2019s something almost therapeutic about the act of dicing and the smells of the fresh produce or herbs as I slice, dice, or mince. It puts me in my happy place. A good rule is chop once, use twice. This means if you need something for two recipes or additional garnish, chop it all at the same time. No sense in going back to the cutting board. See what I did there?<\/p>\n
For this recipe, I prepared the fish two different ways to see which I preferred. I was looking for something lighter, yet full of flavor. I came up with blackened and herb crusted. Both had the same toppings, but with distinct flavors.<\/p>\n
The best part of this recipe is that there are two versions of the tacos and two different sauces. You can make all of them for a taco party of your own, or just one, whichever you prefer. Who doesn\u2019t love variety?<\/p>\n
After the chopping and prep work, I set to cooking and the fish was ready in about five minutes. The total cooking\/prep time was about 30 minutes. Enlist some help and you\u2019ll have dinner on the table in no time. A small filet, about 4 ounces, fits perfectly into a small tortilla. These recipes will work with any fish, even chicken if you like.<\/p>\n
This week I present a taste of summer that was inspired by Juneau\u2019s delicious dining scene: Salmon Fish Tacos. I am now on a personal mission to try every place that has fish tacos, so please send in your suggestions. I\u2019m on the hunt.<\/p>\n
Until next time\u2026<\/p>\n
Eat and enjoy,<\/p>\n
Midgi<\/p>\n
<\/p>\n
<\/p>\n
BLACKENED SALMON TACOS<\/p>\n
6 ounces salmon filets, deboned and skin removed<\/p>\n
2 tablespoons Cajun seasoning, (Konriko or Old Bay work great)<\/p>\n
2 tablespoons olive oil<\/p>\n
6 corn or flour tortillas<\/p>\n
Heat skillet or grill pan to medium high. Add oil. Season both sides of the fish well with Cajun seasoning blend. The more spice you use, the hotter the flavor will be. Place in skillet and sear about 2 minutes, turn and sear until cooked through. Depending on the thickness of your fish, allow 5 \u2013 7 minutes for fish to cook thoroughly.<\/p>\n
Top with avocado cream, cucumber sauce, and other garnishes.<\/p>\n
<\/p>\n
HERB CRUSTED SALMON TACOS<\/p>\n
6 ounces salmon filets, deboned and skin removed<\/p>\n
\u00bd cup fresh Italian parsley<\/p>\n
1 tablespoon fresh thyme<\/p>\n
\u00bd cup olive oil<\/p>\n
Juice from \u00bd lime<\/p>\n
6 corn or flour tortillas<\/p>\n
In small food processor, combine parsley, thyme, olive oil and lime juice. Blend well, until it makes a paste.<\/p>\n
Preheat skillet to medium. Coat fish with mixture and place in skillet. Cook about 2 minutes, turn and sear until cooked through. Depending in the thickness of your fish, allow 5 \u2013 7 minutes for fish to cook thoroughly.<\/p>\n
Top with avocado cream, cucumber sauce, and other garnishes<\/p>\n
<\/p>\n
AVOCADO CREAM<\/p>\n
1 ripe avocado<\/p>\n
\u00bc cup mayonnaise<\/p>\n
\u00bd cup sour cream<\/p>\n
\u00bd cup cilantro<\/p>\n
Juice from 1 lime<\/p>\n
Combine all ingredients in food processor or blender and mix until smooth. Use as desired.<\/p>\n
<\/p>\n
CUCUMBER SAUCE<\/p>\n
\u00bd English cucumber, diced<\/p>\n
1 tablespoon fresh thyme, minced<\/p>\n
\u00bd cup sour cream<\/p>\n
\u00bc cup mayo<\/p>\n
\u00bd cup fresh parsley, chopped<\/p>\n
Juice from 1 lime<\/p>\n
Combine all ingredients in bowl and mix well. Use as desired.<\/p>\n
<\/p>\n
GARNISHES<\/p>\n
Fresh cilantro, chopped<\/p>\n
Shredded cheese<\/p>\n
Pico de gallo<\/p>\n
Whatever you enjoy<\/p>\n","protected":false},"excerpt":{"rendered":"
Is it me, or is there an abundance of places in town with extraordinarily delicious fish tacos? There\u2019s the Hangar, with its seared halibut fish tacos. V\u2019s Cellar Door restaurant and food truck have killer fish tacos. Then there\u2019s the Taqueria. Let\u2019s not forget the Baranof\u2019s Capital Caf\u00e9, which has amazing fish tacos. So good […]<\/p>\n","protected":false},"author":107,"featured_media":13517,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_stopmodifiedupdate":false,"_modified_date":"","wds_primary_category":7,"footnotes":""},"categories":[7],"tags":[74],"yst_prominent_words":[],"class_list":["post-13516","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-life","tag-arts-and-culture"],"_links":{"self":[{"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/posts\/13516","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/users\/107"}],"replies":[{"embeddable":true,"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/comments?post=13516"}],"version-history":[{"count":0,"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/posts\/13516\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/media\/13517"}],"wp:attachment":[{"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/media?parent=13516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/categories?post=13516"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/tags?post=13516"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/yst_prominent_words?post=13516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}