Last week Tim and I had the most delicious meal. He made blackened salmon and I made a cream that perfectly complimented the flavors of the fish. We put it in a flour tortilla with a little cilantro and then we ate every bite because it was so good. This will definitely be a frequent summertime supper at our house. It was so quick and easy.
The cream was a result of last minute thinking and whatever we had in the fridge and holy cow it was yum. I was originally going to make creme fraiche but I’d never made it before and didn’t realize that it needed a million (12-16) hours to set and I only had 30 minutes. Oops! The recipe makes about 6 tacos so this was two meals for both of us.
Here is the recipe!
Makes six tacos
4 fillets of Wild caught salmon
Blackened cajun seasoning (we used whole foods brand)
1 TB raw butter, grass-fed butter or coconut oil
6 flour tortillas
For the cream:
1 avocado peeled and cubed
1/2 cup of ricotta cheese
1 TB of cilantro
1 TB lemon juice
Sprinkle the salmon with blackened cajun seasoning. Cook salmon in the butter or oil in a preheated skillet on medium high heat for about 6 minutes on each side.
While the salmon is cooking, put the ingredients for the cream into a food processor and blend until creamy.
Place salmon in a warm tortilla with a dollop of the cream, or two, and sprinkle with fresh cilantro.
Tim warmed the tortillas by putting a little more butter in the skillet and frying on both sides for a minute. This was delicious because they were a little crunchy but he has an awesome metabolism and I don’t so there’s that.
Let me know if you make this! You won’t be sorry.