DRY: Pat the salmon fillets dry and set them out on a plate at room temperature.

CHAR: Preheat a cast iron skillet over medium heat. Add 1 tablespoon / 15 milliliters of the oil to the skillet and heat until it shimmers, then add the corn. Cook without moving until the corn begins to char and blacken in spots, about 2 minutes or so. Stir and turn the corn over and continue to cook until it is bright in color and charred in places, another minute or so, then remove them from the skillet.

COOK: Sprinkle the salmon with salt and pepper, to taste. Drizzle the remaining 1 tablespoon / 15 milliliters of oil in the skillet and add the salmon pieces, skin side down, once the oil is hot. Cook time will vary according to the thickness of your salmon, so watch as the color of your salmon starts to lighten from the skin side and that color change starts to work its way up each piece. When the salmon has lightened to about the middle of the thickness, about 3 – 7 minutes, carefully flip and turn the fillets over. Cook for an additional 30 seconds or so if you like rarer salmon, or up to another 2 – 3 minutes for a firmer finish. Remove the salmon to a plate and rest while you set out the taco ingredients.

ASSEMBLE: When the salmon is cool enough to handle, gently flake it into bite size pieces. On top of the warmed tortillas, pile the greens, salmon, charred corn, sliced peach & avocado. Squeeze a little fresh lime over the salmon and serve with fresh basil & dairy free yogurt or sour cream.