INGREDIENTS:
For the chile adobo cream:
- 4 oz. Chèvre or fromage blanc
- 1/2cupbuttermilk(either low-fat or full-fat)
- 2 to 3tablespoonscanned chipotle chiles in adobo sauce*
For the salmon tacos:
- 3 cups of corn kernels (cut fresh from the cob or frozen)
- 1/2 red onion diced
- 1 red or orange bell pepper diced
- 2 TBSPS olive oil divided
- Salt and pepper to taste
- 1 1/2 pounds wild salmon fillet
- 8 small flour tortillas
Garnish:
- Sliced avocado, cilantro, cucumber, crumbled cotija cheese, shredded cabbage, and cherry tomatoes(optional)
DIRECTIONS:
Make the chile adobo cream:
- You can adjust the heat on this sauce by adding a little more or a little less of the chiles and adobe.
- Whisk together the chèvre or fromage, buttermilk, and chipotles in a bowl or in the blender. Pour into a small serving dish.
Make the salmon tacos:
- Heat a charcoal, gas, or stove top grill for the salmon.
- Preheat oven to 400°F (200°C) for the corn. Toss the corn, onion, and bell pepper in 1 tablespoon of the olive oil. Season with salt and pepper. Roast the corn in an ovenproof dish for 20 to 25 minutes until the corn is lightly brown and fragrant.
- While the corn is roasting, brush the salmon with the remaining olive oil and place it on the hot grill, about 5 minutes per side. Once the fish is off the grill, let it rest a few minutes, keeping it warm, wrapped in foil, until you’re ready to assemble the salmon tacos.
- Warm the tortillas briefly on the grill. Wrap in a kitchen towel to keep warm.
- Place the fish, tacos, roasted corn, and desired garnishes on the table and let everyone assemble their own salmon tacos. Pass the chile adobo cream.