Blackened salmon and peach salsa were made for each other. The combination of spicy and savory mixed with the sweet and fresh makes them a dynamic duo; beautiful counterparts that when combined. Avocado rounds out the trio, rich and creamy. Those three alone could make a meal-- just some salmon, topped with peach salsa salsa, and a bit of avocado.
It started on a hot afternoon, when my coworkers and I walked out from a skyscraper onto the streets of downtown Denver. Denver, while only a few miles away from where I live, is not somewhere I venture often. It feels like there is aways something new to explore when I visit.
With lunch as our mission, we set off around town, until we found ourselves at a taco joint with menu items such as "The Dirty Sanchez" and "Mr. Pink". I ordered a "Mr. Orange," a taco with salmon and peaches, and found a table.
That's where my salmon taco phase began. The very next week, I made salmon tacos at home, testing out a pineapple salsa. It was the next day that I laid my eyes on the peaches sitting in our fruit basket, and a light went off. Peach Salsa. That's what my tacos have been looking for. And, well, the rest is history.
Serves: 4 | Active Time: 35 minutes
Ingredients:For the Salmon:
- While the salmon cooks, make the salsa. Combine diced peaches, minced jalapeño, onion, cilantro, garlic, and lime juice in a bowl. Stir to combine, and season to taste with salt and pepper.
- Assemble taco salads: Add romaine to serving plates. Top with avocado, bell peppers, and tomato. If using the black beans and corn, add them at this time. Lay one salmon fillet over each salad. Top with peach salsa and optional cojita cheese and serve with lime wedges.