Smoked Salmon Tacos with fresh Tortillas and Sweet Corn-Black Bean salsa

Everything in this dish is homemade right down to the tortillas. I don't have a smoker (I wish I did) so I used a alternate smoking method using a bamboo steamer. The salmon came out great, with a little smoky flavor that doesn't overpower the natural fish flavor but complements it. The corn salsa adds layers of flavor to the smoky fish. This is a great summer dinner: fresh, flavorful and somewhat healthy because of the salmon and corn.

Smoked Salmon Tacos

2 cups corn meal

1 1/2 cups water

1 tsp salt

2 Salmon fillets

3 cups hot water

2 Tbsp salt

1 cup brown sugar

1/2 cup sugar

2 tsp pink peppercorns

2 handfuls apple wood chips

1/2 cup water

1 can black beans

2 ears corn

1 shallot, minced

1 garlic clove, minced

Juice of 1 lime

Directions

1. Brine salmon overnight. Make sure it's skin side up so the flesh gets full exposure to the brine.
2. To make tortillas, combine corn meal, water and salt until a ball forms. Using the back of a heavy pan, flatten a small ball of the corn/water mixture. Heat a cast iron pan and cook tortillas for 2 minutes on each side.
3. To make corn salsa, combine beans, corn, shallots, garlic and lime in a small pot until corn is cooked though. Refrigerate until cool, add cilantro.
4. Take salmon out of the brine and let air dry for an hour.
5. Lay 2 layers of tin foil in a wok. Add chips, heat over high until smoking, add water. Lay salmon in a bamboo steamer. Smoke for 30 minutes.
6. Lay one tortilla down, spoon on corn salsa, then two or three pieces of fish. Enjoy!