Sweet and Sassy Salmon Salpicón


4 to 6, six ounce salmon fillets from H-E-B’s fish market, skins removed
Liquid from a 32ounce jar of Michael Flores Sweet and Sassy Pickles
½ stick of butter
5 garlic cloves, minced
½ red onion, diced
2 tomatoes, chopped
2 tablespoons fresh cilantro, chopped
1 teaspoon kosher salt
H-E-B’s fresh made corn tortillas
Michael Flores Sweet and Sassy Pickles, diced (optional)
Cabbage, shredded (optional)

Place salmon filets in a zipper bag with pickle juice and marinate for two hours at room temperature.
Melt the butter in a large sauté pan over a medium high heat. Once melted add the garlic and red onion; cook for one minute. Next add the chopped tomato, cilantro, and salt; cook for another five minutes, stirring often.
Place the salmon in the pan, turn the heat to low, and cook. Continue cooking until the salmon is done—carefully flipping over half-way during cooking. Allow to cool in the sauce.
When the fish is cool enough, shred it with a fork or your fingers. Return to the sauce and re-warm.
Serve the shredded salmon salpicón in heated corn tortillas with diced pickles and shredded cabbage.