SALMON TACOS WITH GUACAMOLE

SALMON TACOS WITH GUACAMOLE

Ingredients:
12 corn tortillas
2 tablespoons extra virgin olive oil

Directions:
1¼ pounds skinless wild salmon fillet, cut into 12 pieces
Fine sea salt and freshly ground black pepper
Tomato Salsa (recipe follows)
Guacamole (recipe follows)
Cabbage-Radish Slaw (recipe follows)
Sour cream, sliced jalapeños, and lime wedges, for serving
1 Preheat the oven to 200˚F. Line the bottom of a baking pan with a damp paper towel and
add a stack of tortillas. Cover with another damp paper towel and seal the pan with foil.
Warm in the oven while the fish cooks.
2 In a large skillet, heat the olive oil over high heat. Season the salmon pieces on both
sides with salt and pepper. When you see wisps of smoke coming off the pan, add the
salmon and sear for 1½ minutes on both sides.
3 Fill the warmed tortillas with salmon and top with salsa, guacamole, and slaw. Garnish
with sour cream, jalapeños, and a squeeze of fresh lime.
TOMATO SALSA
MAKES ABOUT 3 CUPS
I like a mild salsa that highlights the freshness of tomatoes, but you can fire it up
with the addition of finely chopped jalapeño and serrano peppers. This salsa depends
entirely on having good-quality tomatoes—don’t even attempt this with mealy or
blah, out-of-season ones.