Weather: 43 degrees, overcast
What I’m listening to: the rumbling of my tummy
It’s that time of year again when we’re trying to use up our frozen salmon from last summer’s catch to make room for what this summer has in store. The snow is almost completely gone here on our property and we are waiting for everything to turn green and lush. We’re thinking about canning, dehydrating, and smoking (Pastor Alaska’s areas of expertise, not mine). Speaking of Pastor Alaska’s areas, I really enjoyed reading all of your suggestions for what Pastor Alaska should make for his next guest post on our his recent How to Make Butter tutorial. You all had some amazing ideas to challenge him in the kitchen and expand his culinary horizons.
These tacos are a fantastic way to enjoy salmon. The blackened crust on the exterior of the salmon makes it flavorful and spicy. Then, top it with a cool and refreshing Avocado & Corn Salsa and a tangy Cilantro Lime Dressing made with Greek yogurt. In addition to warm corn tortillas, I also served these with cabbage leaves as an alternative taco shell. This is a trick I learned from my friend, Kim Sunee, and it’s simply brilliant. Try it.