Sesame-Chile Salmon Enchiladas Recipe
Delicious enchiladas filled with salmon and a sesame-chile sauce.
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Ingredients
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Enchilada Filling and Sauce
Method
Preparation and Cooking
Prepare the Salmon Filling
In a skillet, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant. Add the salmon fillets and cook until they are opaque and flaky, about 5-7 minutes. Remove from heat and shred the salmon with a fork. In a bowl, combine the shredded salmon, soy sauce, chili powder, chopped green onions, and half of the cilantro. Mix well.
Prepare the Enchiladas
Preheat your oven to 375°F (190°C). Warm the corn tortillas in a dry skillet or microwave until pliable. Place a portion of the salmon mixture in the center of each tortilla, sprinkle with shredded cheese, and roll them tightly. Place the enchiladas seam-side down in a greased baking dish.
Bake the Enchiladas
Once all enchiladas are in the baking dish, sprinkle the remaining cheese on top and then sprinkle sesame seeds over the cheese. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
Remove from the oven and garnish with the remaining cilantro. Serve hot with additional soy sauce or your favorite salsa if desired.
