Rich Salmon Tacos

Leftover grilled salmon turned into some really delicious soft tacos this week. As a bonus, the leftover taco filling made a great sauce over pasta the next day, and don’t we all love to eat salmon for three days straight. Now I just need to remember how I made them. Let’s see…

Step 1: Invite your mother over for a nice little dinner. Make way too much grilled salmon, rather plain, with just a little salt, pepper, and lemon (What?? That’s what she likes!).

Step 2: The next day, chop some stuff up:

1 large tomato (pretty fine dice)

1 handful cilantro (about 1/2 cup)

1 large clove garlic, minced

You’ll also need about 3/4 cup sour cream, about 1/4 cup heavy cream, chives, 1/2 to 1 tsp adobo seasoning (it’s salty! You can add more if you need to, but you can’t take it out), 1 tsp cumin, 1/2 tsp red pepper flakes, the juice of one lemon, and a pinch of sugar. There were probably other things that I’m forgetting, so feel free to improvise as always. Oh, and you’ll need small flour tortillas.

Step 3: Steam the tortillas. If you don’t have a handy dandy tortilla steamer, place a damp kitchen towel on a cookie sheet, spread the tortillas around, then cover with another damp towel. Bake on 325 while you’re making the filling.

Step 4: Make the filling. Start by sauteeing the tomatoes in hot olive oil until they begin to come apart, because I don’t like raw tomatoes and this is my recipe. Add the garlic about halfway through, being careful not to let it burn. Add everything else except the chives and - obviously - the tortillas. Warm the leftover salmon a little in the microwave, then add to the sauce, breaking it into pieces. How much salmon? Well, how much did you have left over? That much. I had two pretty large pieces, each about the size of my hand. And if you used the nasty kind with the odious gray backing, pick that shit off before you make the taco filling!

Step 5: Dump some filling in each tortilla, garnish with chives, and serve with fresh corn on the cob. The corn is not optional. The texture and sweetness of the corn complements the tacos in an important way. I thought about cutting it off the cob and using it in the filling, but there’s already a lot going on in the filling.