• 1 garlic clove, chopped
• 1 Serrano chile, seeded and chopped 2 Tablespoons olive oil, divided
• 2 Tablespoons water
• 2 Tablespoons frozen orange juice concentrate
• 4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
• Salt and pepper, to taste
• 8 small (6 to 7-inch) flour tortillas, warmed
• 2 large, navel oranges, peeled, pithed and segmented
• 1/2 cup thinly sliced red onion
• 1 cup fresh cilantro leaves

Combine garlic, chile and 1 Tablespoon oil in a heavy nonstick skillet. Sauté over medium heat until garlic and chile are soft. Remove pan from heat; place garlic and chile in a small bowl. When cool, add water and juice concentrate; blend.

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Return skillet to medium-high heat. Brush both sides of salmon with remaining oil. Place fillets in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove skin, if any, and break into large chunks.

To serve, divide salmon among tortillas. Top with 2 to 3 orange slices, 1 tablespoon red onion slices, 2 tablespoons cilantro leaves and 1/2 tablespoon chile-citrus sauce.

Nutrients per serving (2 tacos): 596 calories, 31g total fat, 5g saturated fat, 47% calories from fat, 104mg cholesterol, 40g protein, 40g carbohydrate, 747mg sodium, 173mg calcium, and 2130mg omega-3 fatty acids.