Ingredients
- 1-1/2 1-1/2 pounds wild Alaska Salmon
- Extra virgin olive oil, for drizzling
- Salt and freshly ground black pepper, to taste
- 12 12 small (4 to 6-inch) corn tortillas, warmed*
- 6 6 lettuce leaves, torn in half
- Corn Relish (recipe follows)
- 2 2 avocados, halved, seeded, peeled, and thinly sliced, for serving
- Crema or sour cream, for serving
Servings:
Units:
Instructions
- Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Drizzle Alaska Salmon with olive oil, season with
- salt and pepper, and cook until nearly opaque throughout, about 2 to 5 minutes per side, depending on the thickness. Remove the fish from
- the grill or pan, let cool slightly, and then pull apart into large flakes.
- To assemble tacos: Place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous
- spoonful of Corn Relish with plenty of vinaigrette, a couple slices of avocado, and a dollop of crema or sour cream.
- * To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per
- side. Wrap in towel to keep warm.
- Corn Relish
- Makes about 5 cups
- 3/4 cup extra virgin olive oil
- 4 cups fresh corn kernels (about 5 ears)
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 large red bell pepper, cored, seeded, and cut into 1/4-inch dice
- 4 poblano chiles, roasted, peeled, seeded*, and cut into 1/4-inch dice
- 4 scallions, white and light green parts, thinly sliced on the diagonal
- 1/2 cup red wine vinegar
- Heat 1/2 cup of the olive oil in a large skillet over medium heat. Saut the corn with the salt and pepper, about 5 minutes. Transfer to a
- large mixing bowl and set aside to cool.
- Add diced peppers to the sauted corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil. Mix well and let sit 20
- to 30 minutes to blend the flavors. Serve at room temperature.
- * Fresh chiles can be roasted over a barbeque, gas stovetop flame, or on a tray under the broiler. Keep turning so the skin is evenly
- charred, without burning and drying out the flesh. Transfer charred chiles to a plastic bag, tie the top closed, and let steam about 10 to
- 15 minutes. The best way to peel is just to pull off the charred skin by hand and then dip the chiles briefly in water to remove any
- blackened bits. Do not peel the chiles under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds,
- and veins.
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