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.
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.