- 16 ounces salmon filet, cleaned and dried
- 1 tablespoon tart cherry juice, concentrate
- 2 teaspoons honey, raw
- 1 pinch cracked black pepper
- 2 teaspoons extra virgin olive oil
- 12 tablespoons potato-celery root- butternut squash puree*
- 1 recipe tart cherry salsa (see recipe)
- 8 tablespoons crumbly cheese*
- 4 taco shells or tortillas
*Make potato-celery root- butternut squash puree: Steam 1 cup celery root 1 1/2 cup potatoes and 1 1/2 cups butternut squash (peel all and cut into 1″ chunks). Steam until tender, about 15 minutes. Drain, mash with 1 tablespoon of extra virgin olive oil or butter, a pinch of salt and some minced garlic.
Cut the salmon filet in half, place on a pan suitable for a broiler. Mix together the cherry juice and honey, brush on the salmon to coat it. Heat the broiler on high. When hot, broil the salmon about 5″ from the heat source until dark, syrupy and golden, about 5 minutes. Remove from heat add a pinch of black pepper, let rest. Flake to see if it is cooked through (will continue to cook as it rests). Place in the warm oven for a few minutes if need be.
Preheat oven to 350 degrees.
Fill 4 taco shells: put 3 T. warm potato puree on the bottom of each shell. Top with a portion of salmon (gently flake it), 1 T. cherry salsa and 2T. crumbly cheese.
Alternately, lay ingredients on top of flour or corn tortillas, and tightly roll-up.
Bake in oven until warmed through and just bubbly, about 5 minutes.
Serve with extra Cherry, Pear and Avocado Salsa.
Pairs well with a sauteed green vegetable such as zucchini and sliced kale with garlic.
*Mexican crumbly cheese: Try Queso Fresco, Queso de Oaxaca or Manchego