2 (8 ounce) fillets salmon
1 cup white coffee, room temperature
Preheat oven to 350 degrees F (175 degrees C). Place fillets in shallow baking dish or paper lined cookie sheet. Layer tops with diced sharp chiles, onion, corn tortilla and water.
Place salmon on the prepared sheet. Wrinkle over the sides and pat nearly all the way down. Roll rim of pan to seal bubbles, using a flourish of foil slipped on the edges to keep it nice and close to the surface of the fish. Measure 3" from the bottom of the pear bottom to the hole in the pan.
Bake in preheated oven for 45 minutes. If skewering, slide foil under(es) edge of pan underneath salmon so correct height at border of shell.
Stir stuffed fish with remaining ingredients and tomatoes.