Salmon Tacos With Roasted Corn And Chili Adobo Cream

More from this source
Washington Post

Comments

Add a comment

Ingredients

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

You might also like

Roast Salmon And Vegetable Tacos
Real Simple
Spicy Blackened Salmon Tacos
Foodess
Salmon & Bbq Black Bean Tacos
Feed Me Phoebe
Salmon Tacos With Avocado Mango Salsa
Parade Magazine
Salmon Bulgogi Tacos With Blueberry Habanero Salsa
Closet Cooking
Chipotle Salmon Tacos
What's Gaby Cooking
Dry-Rubbed Salmon Tacos With Tomatillo-Avocado...
Food & Wine
Chipotle-Rubbed Salmon Tacos
Food & Wine
BLT Salmon Tacos
How Sweet It Is
Grilled Salmon Tacos
Bon Appetit