1 salmon fillet (about 6 ounces), plus oil for cooking
4 corn tortillas
1/4 cup fresh or canned pineapple, chopped
1/4 cup salsa verde
1/4 cup sliced red onion
Let salmon sit at room temperature for 20 minutes before cooking; season it generously with sea salt. Add a splash of oil to a pan, and heat on medium heat for 2 minutes. Then, add salmon to the pan skin side up, and cook about 3-5 minutes per side. Make sure salmon is at least 135 degrees Fahrenheit.
Toast the tortillas over an open flame, or in a pan with a splash of olive oil on high heat, for 1 minute per side. Top tortillas with salmon, pineapple, salsa verde, and red onion, and serve.