Salmon Tacos with Roasted Corn and Poblano Salsa

I’m having an affair. With my jean jacket. Wait, is that weird? To be in love with an item of clothing? Definitely Probably. But I’m in love, and I don’t care who knows it!

We started flirting a few years ago, when it caught my eye across a crowded GAP Outlet. We went out casually a few times over the next couple of months, nothing too serious, just a little light layering. I didn’t want to seem desperate. We even separated for a few months and I turned to my wool peacoat for comfort and warmth during those cold and dark months.

Then, this summer, we made up. And were inseparable. We spent nearly every day together. Sundress, maxi dress, peasant skirt. Jacket, jacket, jacket. If I had been carrying around a notebook there would have been little doodles with “Amanda <3s JJ” or “JJ + Amanda = Togetha Foreva” all.over.it.

And now, as the weather gets cooler and hemlines get longer, I am still relying on good ol’ Jeanie. Keeping me warm on cool morning walks to class or managing to make an outfit both more casual and pulled together without looking too “done” – my jacket is there for me. In the summer. In the fall. Forever.

These tacos are the jean jacket of the food world. Comfortable and versatile, they can transition from summer to fall without effort. 

Foil Wrapped Salmon

I can’t even think of a witty story or anecdote to go along with this salmon. I think that’s because it’s nothing particularly special. It’s delicious! Don’t get me wrong, it is a tasty piece of fish. But it’s simple.

It’s the dinner I make for myself when my dad is working nights. He refuses to eat salmon and I refuse to make two separate dinners – so I save this meal for when it’s just me.

Normally I make this in the oven, but yesterday I tried it on the grill with great success.

Foil Wrapped Salmon

Serves: 4

2 - 8oz. filets of salmon, skin on

1 lemon, sliced, divided

1 TBSP Coconut oil (or butter)

Salt and pepper, to taste

Miscellaneous spices/herbs, to taste

Preheat grill over medium-high heat until internal temperature is between 350 – 375 degrees. Alternatively, preheat oven to 375 degrees.

Spray a large square of foil with olive oil spray. Lay salmon on foil, skin side down. Sprinkle with salt, pepper, and any additional spices or herbs (I use a seafood blend with sage, thyme, and rosemary, among others). Top with pat of coconut oil and lay lemon slices over filet. Wrap foil tightly around salmon to create a packet o’ fish. Repeat with other filet.

Grill (or bake) for 10 – 15 minutes, until fish is medium pink and flakes easily with a fork.

Peel off skin and serve with grilled or steamed veggies for a fast and healthy summer dinner!