First, let me say, that until about two weeks ago, I thought I didn’t like salmon.
My mom hates it and developed a hatred for it while she was pregnant. She also can’t really drink coffee, and I tend to feel sick after drinking coffee. (It’s only for emergency caffeine situations.)
But when we were in Orlando a few weeks ago, I opted for an omelette with salmon in it. Turns out, I kind of like it.
So, upon coming home, I immediately flipped through my awesome, wonderful Williams-Sonoma cookbook to a recipe I remembered seeing for salmon tacos.
They are supposed to look like this in the end
But, I didn’t take a picture so you’ll never know how close I got. Well, I can tell you that I didn’t actually buy a red onion, cilantro, lime juice and radishes, so it didn’t look nearly this pretty.
I was just sort of winging it, which was really a terrible idea given that I’d never made salmon before. And on top of that, I’d never bought an avocado before, so I didn’t really know how to best judge them. (Had to make a quick call to my friend Lynn about that one, who laughed at me, but explained what to look for.)
So, here’s what I did:
Ingredients: Salmon filets (I cut one piece in half for us and it seemed to be plenty), avocado chunks and mango chunks, olive oil, pepper, salt, warm tortillas
Direction: Brush salmon with olive oil and season with salt and pepper. Cook on Foreman grill. Remove fish from grill and place on top of tortilla. Cover with pieces of mango and avocado. Wrap it up and eat it.
I have to say, they turned out pretty well. I think they could have been better, but for a simple, go-to meal, it was perfect.
I still have another two pieces of salmon tucked away in the freezer, so I have to figure out what to do with that.