Next, add the 2 tablespoons of olive oil to the 12” stainless steel rondeau pot over medium-high heat and add the salmon.
Immediately place the butter into the pan to help brown the fish and flip it over. Cook for 3 to 4 minutes on each side or until golden brown but not cooked through, and then remove the salmon from the pan and set it aside.
Turn the heat up to high and add in the remaining 1 tablespoon of oil, peppers, and onions, and saute until lightly browned, which takes about 3 to 4 minutes
Place the salmon on top of the roasted peppers and onions with lime slices transfer the pan to the oven, and cook for 10 minutes.
Remove the pan from the oven and break up the fish using two forks.
Place some salmon, roasted pepper, and onions onto a tortilla shell and add optional garnishes.
Notes
Make-Ahead: This is meant to be eaten as soon as it is done cooking. You can keep it warm in a pan covered and in the oven at 200° for up to 30 minutes before serving.How to Store: Cover and keep it in the refrigerator for 3 to 4 days. The salmon will freeze well, but the peppers and onions will not. Keep the salmon covered and in the freezer for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.How to Reheat: Add the desired amount of salmon, peppers, and onions to a medium-sized pan and bake in the oven at 350° for 8-12 minutes or until warm.You can also cook the salmon by grilling it, smoking it, pan-roasting until it’s finished, or broiled.