* 3/4 lb fresh salmon fillet (preferably wild) * kosher salt and freshly-ground black pepper to taste * 2 cups homemade cucumber tomato salsa or your favorite jarred tomato salsa * 1/4 cup non-fat sour cream * 2 tsp. extra virgin olive oil * 4 9-inch regular or whole wheat flour tortillas * 1 cup shredded low-fat cheddar or Monterey Jack cheese
Preheat oven to 400 degrees F. Season salmon fillet on both sides with kosher salt and pepper. Spray a cookie sheet or baking sheet with nonstick cooking spray. Place salmon fillet on baking sheet and roast 15 minutes or until it flakes easily with a fork. Remove from oven and allow to cool completely. Shred salmon with a fork, discarding the skin and any bones you see. Set aside.
In a small mixing bowl, combine 1 cup of the cucumber tomato salsa with the sour cream. Season with salt and pepper to taste.
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