I left behind a very large dining room in my New Orleans house – a room that was part of a large open great room area.

While there are great features to my new house, the dining room is, well – cramped, in my opinion, although a friend I was walking through the house, recently, corrected me. “It’s intimate”, she said.

The consolation prize is that I have a huge wrap around outdoor deck, which serves as my space for entertaining, now. Fortunately, California has a sunny, temperate climate – at least for most of the year. Late spring, however, is when my entertaining gets ramped up.

I began my entertaining season a couple or so weeks ago, inviting a few friends for lunch. I wanted to serve something that seemed a bit special, but was still very easy for me. After all, I’m not that young anymore, and the more I travel along in life, the simpler I want something like entertaining to be. Giving it a good bit of deliberation, I settled on “Bronzed” Salmon Tacos.

“Bronzed” – a word I heard coined many years back by Susan Spicer of Bayona Restaurant fame – a lighter take on Paul Prudhomme’s iconic “Blackened” fish, and a technique that won’t set off your home’s smoke alarm. When Prudhomme introduced the concept, he suggested “blackening” your fish outdoors, as the process produced so much smoke.

I served them with Black Beans, a Mexican Rice Pilaf with Corn and Rajas and an Arugula Caesar Salad, with a Mixed Berry Cobbler, for dessert. I think everyone felt it quite special, indeed.

Bronzed Salmon Tacos

• @ 1 pound salmon filet cut into 1 1/2 – 2 inch pieces
• 2 tablespoons unsalted butter, melted
• Paul Prudhomme’s Shrimp Seasoning

• 12 – 3 inch Corn Tortillas

Cilantro Lime Dressing *

1. Melt the butter in the microwave in a glass baking dish.
2. Toss the salmon squares in the butter and sprinkle liberally with the Shrimp Seasoning. Then sauté them in a hot pan until the spices darken on the outside, but leaving the salmon just barely cooked at the center, about 1 minute.
3. Meanwhile place the tortillas wrapped in a dampened paper towel in the microwave to warm and soften them – about 20-30 seconds. I find every microwave’s power level is different, so check them to make sure they don’t get completely nuked.
4. Place a tortilla, or two, if they’re very thin, for each taco on a platter. Place a teaspoon or so of the Cilantro Lime Dressing on the tortillas, then top with a piece or two of the salmon. Let the guests pick up and garnish their own tacos, to taste.

To Garnish:

• @ 1 cup Shredded Cabbage (I shred it on a Japanese Mandoline, a very handy little tool)
• Pico de Gallo
• Guacamole

*One of my guests commented on how well the piquancy of the Cilantro Lime Dressing complimented the rich salmon. I agree.