I’ve had this post saved as a draft for a while now, so it’s been a good couple of weeks since I ate this. But I still remember it. Vividly. It was that good.

If you keep up with me on Facebook you know that I’m away from home right now. I’m out visiting my sister and her husband in Utah. Both of them, professional photographers, are leading a group of high school students on a 5-day photography workshop. Guess who’s making 3 squares a day for them? Yep. Yours truly. It’s been a blast so far, cooking for a group of 12 hungry people. When I get home, if I’m not too cooked out (which rarely happens!), I plan on making this recipe first thing. I’ve been craving it for weeks. That pumpkin seed pesto? I could eat it with a spoon. Right. Now.

With greens of all kinds taking over gardens and farmers’ markets right now, my dark leafy friends seem to be making their way into just about everything I cook these days. In this recipe, I paired them with some wild salmon and plenty of sauteed onions and garlic. If you’re gluten sensitive, be sure to look for corn tortillas that are labeled gluten-free as many brands also manufacture wheat tortillas or use wheat flour in their corn tortillas. (I used sprouted corn tortillas that I found at Whole Foods.)

Soft Corn Tacos with Greens, Salmon, and Pumpkin Seed Pesto – serves 4

8-10 soft corn tortillas

2 tbs. olive oil

1/2 medium onion, thinly sliced

4 cloves garlic, finely chopped or grated

8-9 cups chopped greens (kale, collards, etc.)

1/4 cup water

2 (6-7 ounce) cans wild Alaskan salmon, drained and flaked with a fork

2 tbs. red wine vinegar

Salt and pepper, to taste

Pumpkin Seed Pesto, for serving

Preheat oven to 250 degrees. Wrap tortillas loosely in aluminum foil and place in the oven to keep warm.

Heat oil over medium heat in a large skillet. Add onion and cook until soft and translucent, about 5 minutes. Add garlic; cook for 30 seconds. Add greens and 1/4 cup water. Cook, stirring or tossing greens with tongs, for 2-3 minutes or until water evaporates and greens cook down. Stir in salmon gently and cook a minute or two to heat through. Stir in vinegar, salt, and pepper. Remove from heat.

To assemble tacos: spread some of the pesto onto a tortilla. Top with some of the green and salmon mixture. Fold up and serve.

This post is linked to Slightly Indulgent Tuesday.