Baked or grilled individual foil packets filled with lime and fajita-seasoned salmon strips on a bed of salsa-coated bell pepper strips, onion slices and black beans.

Alaska Salmon Fajitas

4 sheets (12 x 18-inches each) heavy duty aluminum foil
1 1/2 pounds skinless Alaska salmon fillets, thawed if necessary
1 lime, juiced
1 package fajita or taco seasoning mix
2 tablespoons all-purpose flour
2 large bell peppers, seeded and cut in thin strips
1 medium onion, thinly sliced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup green, cilantro or chipotle salsa (or your favorite flavor salsa)

1. Preheat oven to 450°F (230°C). or grill to medium-high.
2. Cut Alaska salmon fillets crosswise into 1/2-inch strips. Squeeze lime juice over salmon. Combine salmon strips, fajita seasoning and flour; set aside.
3. Combine peppers, onion, beans and salsa.
4. Center one-fourth of pepper mixture on each sheet of heavy duty aluminum foil. Top with salmon strips.
5. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
6. Bake 25 to 30 minutes on a cookie sheet in oven or Grill 9 to 11 minutes in covered grill.

Makes 4 servings.

Cooking Tip: Serve with warm tortillas, additional salsa and shredded Monterey Jack cheese.

Recipe and photo courtesy of: Alaska Seafood Marketing Institute.