Im bringing food to take you back to summer!
Salmon taco is probably one of my absolute favorites when it comes to taco. Like I`ll take fish taco over beef any day. You know how some foods will transport you straight to a certain time or place? This takes me straight to summer. Partly because of the salmon and corn cream, mainly because of the pico de gallo! Like you will not believe the amount of tomatoes I go through during the summer months. Tomatoes are like strawberries for me..
Actually this summer I`m planning to plant some heirloom tomatoes on my balcony.. I`ve heard that tomatoes are a perfect place to start when you want to get into gardening.
The problem is I have hideously brown thumbs that smother the life of plants just looking at them. Fingers crossed my enthusiasm will be enough to keep them alive so I can enjoy my self-grown organic tomatoes that didn’t cost me an arm and leg.
I ordered heirloom tomato seeds last year and I had intended to plant them then but I missed the window for planting, totally forgot about it. This year I plan to set an alarm everyday throughout the next month to make sure I dont miss the window again. Goals for the crowned Miss procrastination!
Any advise will we tremendously appreciated.
Back to the corn cream.. I gotta admit the corn cream pairs better with grilled beef or pulled chicken. YAS! Deff gonna do that next! But I really liked it with the salmon as well. And it was so so good to dip the tortilla chips in.
Blackened Cajun Salmon Taco + Corn Cream and Pico de Gallo
2 corn on cob or 1 can
1 1/2 cup heavy cream
3 tbs finely chopped jalapeno
salt and pepper
Cajun blackening spice mix
1/2 tbs paprika powder
1/2 tbs onion powder
1/2 garlic powder
1/2 tbs cayenne pepper
1/2 tbs crushed pepper flakes
1/2 tbs oregano
1/2 tbs thyme
1/2 tbs freshly ground black pepper
+ coarse sea salt to your taste
4 salmon filets
2 tbs butter
Sliced red cabbage
Pico de Gallo
6 tomatoes cored and chopped
1 red onion finely chopped
a bunch of koriander finely chopped
Sea salt to taste
Mix together all the listed ingredients for the spice mix. Coat the salmon fillets with the spice mix, set aside.
In a saucepan combine the corn and cream and cook over medium heat for about 10 minutes. Add salt and pepper. Using a hand blender blend the cream and corn together until smooth but leave it slightly chunky for texture. Add cheese letting it melt in the residual heat and the jalapeno.
In a bowl mix together the tomatoes, onion, koriander, jalapeno, juice of one lime and sea salt. Set aside until needed.
Place a cast iron skillet or a heavy bottomed pan over high heat, add the butter. When searing hot place the fish fillets on the skillet and cook for about 2 – 3 minutes per side. Make sure not to move the fillets with cooking. Cover the salmon with tinfoil and let rest for 3 minutes while you warm up the tortillas.
Layer the corn cream, thinly sliced red cabbage, flaked salmon and pico de gallo over the tortilla. Drizzle with a little lime and coriander leaves and dig in!
This came just in time for Taco Tuesday right? Dinner plans tomorrow is set!