Obviously, an authentic eskimo recipe. ;)
Boil your salmon, then flake it and dry it. You can use the left overs for salmon dip. When you're done, take a skillet, and melt butter in it. Mincing garlic (about two cloves), poke it around in the melted butter for a bit. When the butter is fairly reduced, throw in dried basil and Jalapano peppers and as much salmon as desired. Set this aside. Butter up some tortilla shells and brown them. Then you start to get big air bubbles in them, throw in Mozzarella and the salmon mix. Fold in half and allow the cheese to melt. Eat with copious sour cream and Wack-a-mole (Guacamole).