For the Salmon:
2 large salmon pieces
1/2 tablespoon Gather Baja Seasoning
Oil, as needed
For the Roasted Corn & Poblano Salsa
3 poblano peppers, roasted and cleaned
2 cups corn, roasted
2 cloves garlic, rough chopped
4 green onions, sliced
½ cup cilantro, chopped
1 tablespoon lime juice
Salt & Pepper to taste
1. Rub salmon with Southwest seasoning and set aside to rest.
2. Mix together all salsa ingredients and set aside until ready to use.
3. Heat grill to medium-high heat. Make sure it is well oiled, then place salmon filets flesh side down. Cook for 3-4 minutes or until seared and easy to turn over (do not force as it will shred on the grill). Cook on skin side for an additional 3-4 minutes. Remove from grill.
4. Shred salmon into taco salad-sized pieces. Serve over lettuce with toppings and enjoy!