Ingredients

The following ingredients have 4 Servings
  • 2 tsp cayenne
  • 2 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 lb salmon, skin removed
  • 2 1/2 Tbsp Thrive® Algae Oil, divided
  • 8 flour tortillas
  • Butternut Squash Salsa ((recipe below))
  • Cranberry Crema ((recipe below))
  • 1/4 cup crumbled pistachios
  • 2 cups diced butternut squash
  • 2 Tbsp, plus 2 tsp Thrive® Algae Oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 avocado, diced
  • 1/4 cup pomegranate arils
  • 1 cup fresh cranberries ((or frozen and thawed))
  • 1/4 cup granulated sugar
  • 2 Tbsp freshly squeezed orange juice
  • 1/4 cup water
  • 1 cup 2% Greek yogurt
  • 1 Tbsp freshly squeezed lime juice
  • 1/4 tsp salt

Instruction

  • In a small bowl, combine cayenne, oregano, garlic powder, pepper, and salt.
  • Pat the salmon filets dry and rub each filet with the seasoning mixture.
  • Heat 1 1/2 Tbsp Thrive® Algae Oil in a large skillet over medium high heat. Once the oil is hot, add the salmon fillets and cook 3-4 minutes on each side until browned and lightly crispy. Set aside and keep warm.
  • Heat a grill pan (or other pan) to medium heat. Lightly brush both sides of flour tortillas with remaining Tbsp Thrive® Algae Oil and place each on grill pan for 1 minute per side until warm and malleable. 
  • Divide salmon among 8 tortillas. Top with butternut squash salsa, cranberry crema, and crumbled pistachios.