This morning, I realized that it was Cinco de Mayo. I wanted to use the fresh salmon I got from Jenn and Mike as a birthday present - courtesy of Mike's most recent fishing trip! So, I took my littlest kitchen elf on the field trip to our local Mexican market to get everything we needed to make salmon enchiladas: blue corn tortillas, Cotijo cheese, Monterey Jack cheese, and black beans.
Olive Oil Poached Salmon
Preheat oven to 275 degrees. Lay your fish in an oven-proof baking dish. Fill pan with enough olive oil to mostly cover the filets. Cover with foil. Place in the oven for 25 minutes.
Check for doneness. If the fish needs more time, return the dish to the oven. The fish is cooked when it is firm to the touch.
Homemade Enchilada Sauce
2 t cornstarch
dash of chili powder
1 (8 ounce) can organic tomato sauce
1 C organic chicken broth
1 t ground cumin
1 T minced garlic
Mix all of the wet ingredients in a small saucepan. Whisk in the cornstarch until there are no more lumps. Bring to a simmer and cook until desired consistency. Set aside.
Preheat your oven to 350 degrees. Ladle some of your sauce into the bottom of your baking dish.
Lay your tortillas on a cutting board. Sprinkle them with cotijo cheese. Lay some salmon on top. Spoon on black beans and sprinkle with some shredded jack cheese.
Roll the tortillas - double them up, if necessary - and lay them, seam-side down in your baking dish. When you dish is packed, spoon more sauce over the top. If the liquid doesn't reach halfway up the dish, fill it with water, or chicken broth. (I used water)
Cover the top with the rest of your shredded cheese. Cover with foil.
Bake for 35-40 minutes - until the sauce is bubbling and the cheese is melted.
Uncover and let cool for a few moments before serving.