They’re sophisticated, light and down right sexy.
Best of all, they take like 10 minutes to prepare!
And it all happened via leftovers from weekend service at NOLA. Love it when these unexpected dishes happen!
If you’re being super health conscience or staying away from gluten/dairy, ditch the flour tortilla for a corn tortilla or a big kale/lettuce leaf and substitute the cream cheese for avocado or your favorite salsa.You’ll start with the salmon.
Give it a good rinse and pat it dry.
Heat your pan over a medium flame and allow to warm while you give the salmon a good seasoning of salt & fresh cracked pepper.
Throw a dab of coconut oil (or other oil/butter of choice) into the pan and allow to heat.
Carefully place the salmon in (skin side down if it’s still on) the skillet and shake it around gently making sure it doesn’t stick at first.
Cook til the border starts to whiten and then flip over. Cook for 30 seconds, kill the heat and give it a big lime squeeze. Allow to rest for a few minutes while you assemble your toppings.
Wash and trim your arugula & cilantro and give the tortilla a spread of cream cheese.
Make a bed of arugula and cilantro on top of the cream cheese and give it a dash of salt & pepper.
Top it with pieces of salmon and serve immediately with lime and your favorite hot sauce on the side.
OR serve it with some charred corn. Charred corn on the cob. Charred corn & mango avocado salsa. Charred corn and lentil salad. Whichever you choose!
This is my new recent obsession. It takes like 3 minutes and when corn is in season it’s hallelujah good.
Remove husks and hairs and place naked corn directly above the flame, medium low heat I’d say, like we do our roasted peppers.
You’re going to rotate the corn every 45-ish seconds to get a nice even char.
You’ll hear popping. You know, corn pop, pop corn! It’s fun. Sounds kind of dangerous.
Once she’s charred on all sides remove the corn with tongs and place on cutting board to slightly cool.
Using a sharp knife cut the corn from the cob and toss it in a mixing bowl. Give it a dash of salt, lime squeeze, lots of fresh cracked pepper and a small splash of olive oil. Toss toss and serve. All week this has been my fave.
I’m eating it with everything.
My top picks-
charred corn (served cold/room temp) + arugula + cold lentils + cilantro + lime
charred corn + avocado + mango + fish (ceviche style or pan seared salmon) + Mexican Sope or tortilla
charred corn + lime + chili powder + brown rice
So give it a go!
I wonder how it works in corn bread…