Editor’s Note: Thank you to the great folks atThis week: Stacked coho enchiladas. Copper River Salmon, who have granted us permission to post some of their delicious salmon recipes you can find on their website here.
Stacked Coho Salmon Enchilada
Photo and text © Lauren Grier
1 lb Copper River Coho Salmon 2 tbs olive oil Salt and pepper to taste 1 ½ cups red enchilada sauce 1 cup canned corn, drained 1 cup black beans, drained, rinsed 2 tbs jarred jalapeño juice 1 tbs lime juice 1 cup cheddar cheese, shredded 4 oz plain cream cheese, room temperature 12 6-inch flour tortillas Garnish with pico de gallo, sour cream, cilantro
Preheat oven to 400°F. Place Coho on a baking sheet, season with salt, pepper, and olive oil, bake for 12-14 minutes Remove salmon from oven and allow to cool With a fork, shred salmon, place into large bowl Add 1 cup enchilada sauce, corn, black beans, jalapeño juice, cream cheese, and lime juice to the bowl Mix until combined Spray an 11×7 baking dish with cooking spray. Pour ¼ cup of enchilada sauce into dish, top with three overlapping tortillas, a third of the salmon mixture, and 1/4 cup cheese Repeat layers 2 more times and top with remaining tortillas enchilada sauce, and cheese Bake for about 15 to 20 minutes or until golden brown Garnish with pico de gallo, sour cream, cilantro.
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For more on Copper River Salmon and the famous Alaska fish they are so passionate about, check out their website
copperriversalmon.org or call (907 ) 424-3459
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