Olive Oil Poached Salmon Tacos

Basil Dressing
2 cups (about ¼ pound) tightly packed fresh basil leaves, tightly packed
⅓ cup fresh lemon juice
1 tablespoons honey
2 cloves garlic
2 teaspoons Dijon mustard
¾ cup olive oil
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Place basil, garlic, honey, mustard, lemon zest, salt & pepper in food processor.Pulse until it resembles pesto. Add lemon juice pulse until combined. Slowly incorporate the olive oil. Taste and season if necessary.

Roasted Tomatoes
basket of cherub tomatoes cut in half
3 cloves of garlic peeled and cut in half
fresh thyme sprigs
Place tomatoes on a baking sheet coat heavily with olive oil sprinkle with garlic & thyme. Roasted in 400* for 20 minutes

Jicama Shells
A mandolin is a must to slice the jicama very thin. You may cut the jicama several hours in advance store them in cold water to keep from turning brown.

Olive Oil Poached Salmon
Cut the salmon in one inch by two inch pieces, this is easy to do by cutting your salmon filet down the center and then cut one inch slices. Place on a baking sheet. Cover heavily with oil, season with salt & pepper. Place slice lemons and spring of thyme on top. Cook for 7 minutes at 400*. Do not over cook. At seven minutes the salmon will be medium rare, if you would like the salmon cooked more add two more minutes.

Use the jicama like a taco shell, add a little cole slaw mix, I use the brussel slaw mix from Costco. Add a piece of salmon, drizzle with sweet basil dressing, top with roasted tomatoes.