“I know not all that may be coming, but be it what it will, I’ll go to it laughing.” ~Herman Melville, Moby Dick
I keep recipe beginnings on scratch pieces of paper, old receipts and in my pocket and add ideas as they occur to me. Eventually, when I find a pause in my day, I set to work in the kitchen.
Being only the very beginnings of fall, the list of foods to cook is largely composed of things I think are really good, and not things that others would necessarily agree with:
Chocolate Guiness Cake
Apple Parsnip Soup
Fussilli Alla Crazy Bastard (It’s real good, find the recipe here)
Housemade Brioche Buns
Black Butte Porter Baby Back Ribs
Pumpkin Pie Oatmeal
So, in keeping with the same authentic west coast vibe that launched the success of SOBO, a destination restaurant that dishes out locally-sourced, seasonally-inspired foods in Tofino, Canada, I’m passing this killer fish taco recipe on to you before your own lists get too long.
SOBO Fish Tacos with Fruity Salsa // serves 8
adapted from The SOBO Cookbook: Recipes from the Tofino Restaurant at the end of the Canadian Road, by Lisa Aheiler
2 lb wild salmon, boneless and skinless, cut into 1″ cubes
2 tablespoons coarse sea salt
1/2 cup avocado or olive oil
1 cup diced red onion
1/2 cup puréed canned chipotle chilies in adobo sauce
16 crispy hard taco shells
1 cup blackberries
1 cup blueberries
1 granny smith apple, diced
2 avocados, diced small
1/2 cup chopped fresh cilantro
1 cup shredded purple cabbage
Juice of 1 lime
In a medium bowl, combine all the ingredients for fruit salsa. Gently fold to combine. Set aside.
Season Salmon with salt. In a large pan over medium-high heat, add the oil until hot. Add the onion and sauté 1 minute. Add the salmon and cook for about 3 minutes, until just cooked. Add the chipotle chilies and cook 2-3 more minutes. Remove from the heat.
Fill taco shells halfway with fish mixture, then top with salsa and shredded cabbage. Serve and Enjoy.