Please give these a try this weekend with all that fresh salmon everyone’s been bringin home!
::FOR THE POBLANO PEACH SALSA::
Fine diced the following 5 green onions, a small tub of baby heirloom tomatoes, 1/2 cucumber, 1 peach, a big handful of cilantro, 2 roasted poblanos (coated in olive oil and roasted at 425 for about 20 min until blistered), and then added 3/4 cup frozen corn, juice of 1 lime, and seasoned with a few shakes of garlic powder, cumin, chili powder, paprika, and 1 tsp sugar and flakey salt (bonus for @alaskapureseasalt OG salt or lemon lime!)
::FOR THE SALMON::
Preheat oven to 450. Cut salmon into bite size chunks (about 1 inch cubes) and set on a baking sheet. Drizzled with olive oil and seasoned with a few shakes of chili powder, paprika, flakey salt, and garlic powder and a big drizzle of honey, and combined until evenly coated. Baked for 15 min (check at 10 min if salmon is cut smaller)
::FOR THR AVOCADO CREMA::
Blended 1 avocado, juice of 1/2 lime, salt, and 1/4 cup sour cream until smooth, but not over blended because you want it creamy not runny
Warmed white corn tortillas over high heat in a pan on both sides, topped with a big dollop of crema, salmon, and piled high with salsa. AGAIN, wooooof. Wish I was eating it again as I’m writing this, but absolutely no leftovers survived.
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