This morning, I realized that it was Cinco de Mayo. I wanted to use the fresh salmon I got from Jenn and Mike as a birthday present - courtesy of Mike's most recent fishing trip! So, I took my littlest kitchen elf on the field trip to our local Mexican market to get everything we needed to make salmon enchiladas: blue corn tortillas, Cotijo cheese, Monterey Jack cheese, and black beans. Olive Oil Poached Salmon Preheat oven to 275 degrees. Lay your fish in an oven-proof baking dish. Fill pan…
