Yum.

There's one thing besides fashion that Melanie and I were able to bond over quickly in our friendship.

A love for food, especially Mexican!

Here is a new delish recipe I found that I am going to try out this weekend! I just had to share!

For the salsa:

2 cups cherry tomatoes, quartered

4 green onions, thinly sliced

3 tbsp. fresh cilantro, chopped

1/2 small jalapeño, finely diced

Juice of 1 lime

1/2 tsp. sea salt

For the salmon:

1 tbsp. paprika
1 tbsp. cumin
1 tsp. chipotle chile powder
1/2 tsp. sea salt
12 oz. wild Alaskan salmon, in filets
Corn tortillas for serving

Garnish:
Feta cheese, crumbled
Lime slices
Cilantro

What to do:
Preheat oven to 400 degrees.

First, make the salsa. In a mixing bowl, combine the cherry tomatoes with the green onions, cilantro, jalapeño, lime juice and sea salt. Set aside until ready for use.

Next, combine the paprika, cumin, chipotle and sea salt to make the rub. Generously season the salmon with the rub. You may have a little left over—you can save it in a sealed glass jar in the pantry for future use.

Lightly grease a medium baking dish and place the salmon fillets inside, skin side down. Roast for about 12-15 minutes, until the salmon is cooked through but not dry.(Cooking times will vary depending on the thickness of your fillet—so be sure to check after about 10 minutes.) Remove salmon from heat and set aside to cool for a few minutes. Flake the salmon with a fork for serving.

Prepare the tacos on a single corn tortilla with the salmon first, followed by the salsa, feta cheese, and a cilantro/lime garnish if desired.

Enjoy!
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