Ingredients:
For the Salmon:
2 large salmon pieces
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
To Serve:
Crema Fresca
Guacamole
Greens
Tortilla Chips
Instructions:
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!