Skip to main content

Olive Oil-Poached Salmon Enchiladas {Cinco de Mayo}

By

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.


Enchiladas
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.


Labels:

Comments

  1. SaraMay 5, 2013 at 10:29 PM

    These look amazing! I never would have thought of using salmon in enchiladas, but it sounds really good! :)

    ReplyDelete
  2. AnonymousMay 7, 2013 at 5:11 PM

    Camilla, these look fantastic! I will definitely try them next time I have salmon.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more