Over the past few years, the taco has undergone some major changes, from the traditional Mexican style to a whole variety of fusions. One I tried recently was made with Korean bulgogi beef and kimchi topped with fresh salsa, lime and cilantro. It was delicious!
Wild Salmon Taco with Goat Cheese-Bacon Fondue
Serves 4, 2 tacos per person
- 1/2 cup all purpose flour
- 1/2 cup blue cornmeal
- 1 1/4 teaspoon salt, plus additional for salting salmon
- 2 tablespoons honey
- 1 1/4 cup milk
- 2 tablespoons melted butter
- 16 ounces fillet salmon (can be one or multiple pieces), skin on (select pink salmon for the sustainable option)
- Freshly ground black pepper, to taste
- 1 tablespoon canola oil
- 2 slices bacon
- 1 medium shallot, chopped
- 1/3 cup dry white wine
- 1 12 ounce can evaporated milk
- 1 tablespoons chipotle in adobo, minced
- 1 teaspoon garlic powder
- 4 ounces fresh chevre
- 1 cup frisee
- 1 cup corn, cooked
To make the crepes, stir together the flour, cornmeal, 1/4 teaspoon of salt, honey, milk butter until well combined.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side until just lightly golden, about an additional minute. Repeat with remaining batter.
Begin preparing the salmon by heating a grill to high. Brush the salmon with the canola oil and lightly season with salt and pepper. Grill meat side down until golden brown and slightly charred, about three minutes. (Actual cook time will vary depending on the thickness of the fillet, but you’re looking for it to flake easily with a fork.) Remove from heat and heat and tent with foil to keep the fish warm until ready to serve.
To make the sauce, in a pan over medium-low heat, cook bacon until crisp on both sides. Remove from the pan and place on a plate lined with paper towels to drain. Pour off the bacon fat until the pan remains lightly coated. Bring pan back to medium heat and add shallots and cook until translucent. Deglaze the pan with the wine, cooking until all the liquid has evaporated.
Add the evaporated milk, chipotle in adobo, garlic powder, and remaining teaspoon sea salt to the pan. Cook until the mixture is gently bubbling, then reduce heat to low. Reduce by half.
Stir the goat cheese and half of the cooked bacon into the milk mixture and using an immersion or standard blender, blend on high until the mixture is smooth.
To assemble tacos, distribute frisee among the crepes. Break apart salmon (removing skin if attached) and place on top corn, a generous drizzle of the goat cheese fondue and remaining crumbled bacon. Serve immediately.
Recipe adapted from: The Pink Apron