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 corns...