Salmon Enchiladas with Green Sauce

Salmon Enchiladas in Green Sauce


2 salmon fillets, seasoned and grilled to your preference (a bit of a char makes for a lovely flavour) I seasoned one with herbs and olive oil and one with jerk spice.

4 soft tortillas (give these a light turn on the grill before filling)

about 1/2 frozen corn
1 small shallot finely chopped
fresh herbs (cilantro or thyme work well)
few leaves of baby spinach
1/4 cup heavy cream
1/3 cup pepitos
2 cubes of laughing cow cheese or about 1/8 cup of cream cheese

1 jar tomatillo sauce


Mix corn, shallot, chopped herbs, chopped spinach leave, cream, cream cheese, most of the pepitos (you need to mash the cheese into the cream) and then add cubed cooked salmon. Place a few tablespoons of tomatillo sauce in the bottom of a brownie pan, assemble enchiladas — you should get four, or even five — place in pan and cover with additional sauce. Grate a bit of cheddar on top if you like, and spinkle with remaining pepitos. Cook at 350 for around 15 minutes. Enjoy with sour cream or avacado/yoghurt mix (equal parts avocado and zero fat plain yoghurt with a squirt of lime and a dash of sauce, a healthier option)


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