Salmon Tacos With Roasted Corn And Chili Adobo Cream

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Washington Post


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4 to 5 ears sweet corn

1/2 medium red onion

1 medium red or yellow bell pepper

2 tablespoons olive oil

Sea salt

Freshly ground black pepper

1 1/4 pounds skinless salmon fillet, preferably center-cut and about 3/4-inch thick (pin bones removed)

4 medium whole-wheat flour tortillas

2 to 3 tablespoons canned chipotle chili peppers in adobo

4 ounces goat cheese (chevre) or fromage blanc, preferably close to room temperature

1/2 cup low-fat buttermilk

Sliced avocado, cucumber and cherry tomatoes, for garnish

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