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The orange and red pepper infuse this lively salsa with a dose of immune-boosting vitamin C. Wild salmon is still generally considered a more sustainable catch of the day compared to farmed varieties.
- Heat oven to 300 degrees.
- Season 1 pound wild salmon fillets with salt and pepper and place on a parchment paper–lined baking sheet skin side down. Roast fish for 15 minutes, or until just barely cooked through in the thickest part.
- Gently break apart salmon into 1-inch chunks. In a bowl, stir together 1 chopped red bell pepper, 1 cubed avocado, chopped segments from 1 orange, 1/3 cup sliced basil, 2 sliced scallions, 1 finely chopped and seeded serrano or jalapeno pepper, 1/4 cup dried coconut flakes and juice of 1/2 lime.
- Divide salmon among warmed corn tortillas and top with orange salsa and dollops of sour cream. Makes 4 servings.