Recipe

Salmon Tacos With Roasted Corn And Chili Adobo Cream Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 3 months ago This recipe adapted from “Goat Cheese,” by Maggie Foard (Gibbs Smith, 2008), is good enough for company, with an easy and flavorful sauce you’ll be using with other meals. A pourable Mexican crema (from the refrigerated case) may be substi... More Prep:20m Cook:25m Servings:4	Mystic_rive
	avacado cucumber tomatoes buttermilk goat cheese chilis corn onion bell pepper

Does this look good? Yeah! / Nope

Fans

lanacountr

tilgidh

equalizer

Ingredients

4 to 5 ears sweet corn

1/2 medium red onion

1 medium red or yellow bell pepper

2 tablespoons olive oil

Sea salt

Freshly ground black pepper

1 1/2pounds skinless salmon fillet, preferably center-cut and about 3/4-inch thick (pin bones removed)

4 medium whole-wheat flour tortillas

2 to 3 tablespoons canned chipotle chili peppers in adobo

4 ounces goat cheese (chevre) or fromage blanc, preferably close to room temperature

1/2 cup low-fat buttermilk

Sliced avocado, cucumber and cherry tomatoes, for garnish

Directions

Preheat the oven to 400 degrees. Have ready a 9-by-13-inch Pyrex baking dish.

Cut the corn kernels from the ears of corn, letting them fall into the baking dish (there should be about 3 cups).

Cut the onion into small dice and add to the baking dish.

Stem, seed and core the bell pepper, then cut the flesh into small dice and add as well.

Drizzle the vegetables with 1 tablespoon of the oil; season with salt and pepper to taste and stir to coat evenly.

Roast for 20 to 25 minutes, stirring once or twice, until the corn has browned slightly and the mixture is fragrant.

While the vegetables are in the oven, heat a grill pan over medium-high heat.

Brush the salmon on both sides with the remaining tablespoon of oil and cook for 5 minutes, until a slight crust forms on the bottom, then use a fish spatula to turn it over carefully and cook for 3 to 5 minutes, depending on the desired degree of doneness.

About 5 minutes before serving, stack the tortillas and wrap them in aluminum foil; place in the oven to warm up.

Finely chop the chipotle chili peppers in adobo and place in a medium bowl (plus any of their sauce), then add the goat cheese or fromage blanc and buttermilk; mix well.

To serve, transfer the tortillas to a clean dish towel to keep them warm at the table. Divide the salmon into 4 equal portions and place on a platter, along with the chili adobo cream, the roasted vegetables and other garnishes, for assembly.

That's it! Enjoy!

Recent Gawkers

equalize

fuzzy

imhungry

mjrmurdo

luisasca

lanacoun

snomama

blueeyes

tilgidh

lasaf

mystic_r

Not quite what you're looking for? See more Main Dish / Fish

Or see more just like this

Comments

lasaf 1 year, 3 months ago said:
I shall enjoy this very much. I love fish tacos of any kind, and this one sounds great. L.

tilgidh 1 year, 2 months ago said:
A great way to serve salmon. There is a reason that I love your recipes. Originality. I would never had thought to combine these flavors in this unique way.

Thank you for being my cooking friend, and submitting such recipes as this one. *5*

Tilgidh

lanacountry 1 year ago said:
Good one Jm and as always a 55555 from me!! :)

Add a Comment