Cooking With Skuna

Unlock Your Creativity in the Kitchen

Let us help you reach the American Heart Association recommendation of eating two servings of fish a week. Keep it fun for the family with our salmon tacos and for a stay-at-home date night enjoy our glazed salmon with asparagus.

Bon Appetit!

Salmon Tacos

  • 16 oz. salmon filet, without skin and bones
  • 3 Tbsp. taco seasoning (bought or homemade)

Serves 4-6

Cut the salmon into 4 4oz. portions and season on both sides. Heat non-stick skillet, cook on high heat 2 min each side, then put them to the side on a plate.

Carefully split the portions in smaller pieces and add to tortillas.

Homemade Taco Season
  • 1/4 Tsp. cumin
  • 1/4 Tsp. oregano
  • 1/4 Tsp. smoked paprika
  • 1/4 Tsp. cayenne pepper
  • 1 Tsp. black pepper
  • 1/2 Tsp. salt
  • 1 ripe avocado
  • ½ lime, juice only
  • salt

Peal, pit and cut the avocado into cubes. Season with lime juice and salt.

Pickled Red Onions
  • 3.5 oz. sugar
  • 3.5 oz. vinegar
  • 3.5 oz. water
  • 7 oz. red onions, thinly sliced


Bring sugar, vinegar and water to a boil in a small pot. Add the red onion and let it simmer at medium heat for 5-8min. Pull the pot to the side and let it cool down in room temperature. Pickled onion can be made and stored in the fridge days in advance.

Fried Corn
  • 2 corn on the cob
  • 1 -2 Tbsp. butter
  • Salt and pepper

Sprinkle salt and pepper on the cobs and fry them in a pan with butter on medium heat until they get a golden color. Cut the kernels from the cob, and put them back in the pan for a little while. Season to taste.


  • 1 clove garlic, finely shredded
  • 2 tbs red onion, finely chopped
  • 8 oz. cherry tomatoes, cut into 4
  • ½ Tbsp. ground cumin
  • ½ lime, juice only
  • ½ Tbsp. cilantro, finely chopped
  • Salt and pepper to taste

Mix everything and season to taste with salt and pepper.

  • 12 small corn tortillas
  • Fresh cilantro
  • Lime wedges

Fill the tortillas with all the ingredients and sprinkle freshly cut cilantro on top. A few drops of squeezed lime over tacos is recommended.



Glazed Salmon with Asparagus

  • 4 portions salmon (approx. 6-7 oz. each)
  • 2 tsp. salt
  • BBQ glaze from the recipe below

Serves 4

Sprinkle salt on each piece of salmon and cover with cling film. Let the pieces rest at room temperature for approximately 30 minutes before barbecuing. Then, barbecue the fish on a warm, clean grill for about 6 minutes on each side. Take the salmon off the barbecue and brush it with the glaze. The pieces are quickly barbecued once more before serving (approx. 1 minute on each side).


BBQ Glaze for Salmon:
  • 6 Tbsp. Heinz BBQ sauce
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. brown sugar
  • 1-2 Tbsp. chilli sauce
  • 2 Tbsp. olive oil
  • Salt and pepper

Mix all the ingredients and stir together. Season with salt and pepper to taste.

Barbecued Corn on the Cob
  • 4 corn cobs
  • 1 Tbsp. olive oil
  • Salt


Rub the corn in olive oil and lightly sprinkle with salt. Barbecue well on all sides and serve whole, or sliced from the cob.


Barbecued Asparagus
  • 20 pieces of green asparagus
  • 3 Tbsp. olive oil
  • Salt and pepper


Put the asparagus on a plate, pour oil over it in a thin stream, and then mix well. Sprinkle lightly with salt and pepper. Barbecue the asparagus for about 1 minute on each side.


  • 6 oz. washed spinach
  • 1 clove of garlic, finely chopped
  • 1 Tbsp. olive oil
  • Salt and pepper


Saute garlic in oil over medium heat in a frying pan. When the garlic is lightly browned, add the spinach and stir for 30 seconds. Sprinkle lightly with salt and pepper and serve directly. from the frying pan.


  • 2 lemons, cut in half


Serve barbecued salmon with the vegetables and the rest of the glaze in a bowl. The lemon is barbecued on the cut surface until it has a nice brown color. Serve lemon to each guest so they can taste this with their meal.