Salmon Tacos With Tomatillo Green Chili Salsa

For Salsa: Combine tomatillos, red onion, green chilies, garlic and lime juice in a food processor or blender. Process until smooth.

Pour into medium saucepan and simmer for 15 to 20 minutes, stirring often. Transfer to a sealable container and refrigerate. This can be prepared 24 to 48 hours in advance.

Prepare grill or preheat broiler.

Brush salmon fillets lightly with olive oil (or spray with cooking spray) and season with cumin (be generous!), salt and pepper.

Grill or broil fillets for 4-5 minutes, then turn and cook for 4-5 minutes more (Note: These times are for 1 1/2-inch-thick fillets; adjust cooking time accordingly).

While the salmon fillets are grilling, saute onion and red bell pepper in olive oil in a skillet over medium heat until tender.

Remove fillets from grill and let rest for a few minutes, then flake into small pieces.

Divide salmon, vegetables, cheese and salsa among tortillas. Garnish with coarsely chopped cilantro if desired.

Serve.