Lawrence Raimon of Santee, California, learned how to cook at an early age by watching cooking shows on television. Raimon and his wife collect spices from around the world (they currently have close to 150), which he likes to experiment with in the kitchen. These savory salmon fajitas reflect his cooking style - fresh, healthful, and quick.
1 1/4 pounds salmon fillets, boned, skinned, and cut into 1-inch cubes
1 onion (about 6 oz.), thinly sliced
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon minced fresh ginger
1 1/2 teaspoons hot sauce
1/8 teaspoon hot chili flakes
4 large leaves (about 3 oz. total) romaine lettuce
3 tomatoes (about 1 lb. total)
6 nonfat flour tortillas (6 1/2 to 7 in.), warmed
Nonfat sour cream
How to Make It
In a bowl, combine salmon, onion, lemon juice, cumin, ginger, hot sauce, and chili flakes; mix well. Cover; chill 10 minutes. Meanwhile, shred lettuce and core and chop tomatoes; cover and chill separately until serving time.
Heat a 12-inch nonstick frying pan over medium-high heat. When hot, add salmon mixture. Cook, stirring often, until fish is just opaque but still moist-looking in center, about 6 minutes.
Serve immediately. To eat, wrap salmon mixture in tortillas; add lettuce, tomatoes, and sour cream to taste.
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