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1
Preheat the oven to 300 degrees.
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2
Cover a baking sheet with foil and lightly oil the foil.
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3
Place the salmon or arctic char on top.
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4
Season with salt and gently rub the salt into the surface of the salmon.
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5
Add pepper to taste.
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6
Fill a roasting pan or cake pan halfway with boiling water and place it on the oven floor.
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7
Place the fish in the oven and bake 10 to 20 minutes (depending on the thickness), until white beads of protein appear on the surface and the fish can be pulled apart with a fork.
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8
Remove from the heat and allow to cool until you can handle it.
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9
If desired, scrape away the white protein beads, then flake the fish and place in a bowl.
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10
Discard the skin.
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11
Season the fish well with salt and pepper.
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12
Steam the spinach or chard just until wilted, about 1 minute for spinach, 2 minutes for chard, or blanch in boiling salted water (20 seconds for spinach, about 1 minute for chard).
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13
Transfer to a bowl of cold water, then drain and, taking the greens up by the handful, squeeze out excess water.
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14
Chop medium-fine.
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15
Heat the olive oil over medium heat in a heavy, medium size skillet and add the garlic and chile.
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16
Stir until fragrant, 30 seconds to a minute, and add the greens and salt and pepper to taste.
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17
Stir and toss in the pan for about a minute, until nicely infused with the oil, garlic and chile.
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18
Remove from the heat and add to the fish.
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19
Stir in 1/2 cup of the salsa.
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20
Taste and adjust seasonings.
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21
Heat the tortillas: wrap in a kitchen towel and place in a steamer basket over 1 inch of boiling water.
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22
Bring to a boil, cover the pot and steam 1 minute.
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23
Turn off the heat and allow to sit for 10 to 15 minutes without uncovering.
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24
Top the hot tortillas with the fish.
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25
Spoon on a little more salsa and if desired, garnish with crumbled cheese and shredded cabbage.
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26
Fold the tortillas over and serve.
