Grilled Salmon Tacos With Chipotle Sauce
Serves 6.
1 salmon fillet, about 1 1/2 pounds, pin bones removed
2 tablespoons olive oil
1/4 cup Blackening Spice (see below)
12 corn tortillas
1/2 head green cabbage, cored and finely shredded (about 5 cups)
3 green onions, including green tops, quartered lengthwise and cut in short pieces
3 tablespoons fresh lime juice
2 ripe tomatoes, cored, seeded and cut in 1/4-inch dice
Chipotle Sauce (see below)
PREHEAT oven to 250 degrees. Prepare a medium fire in a grill. Arrange salmon, skin side up, on a baking sheet. Oil skin generously with about 1 tablespoon olive oil. Turn and rub flesh side well with Blackening Spice. Drizzle with remaining olive oil.
WRAP tortillas in foil and place in oven to warm. Toss together cabbage, green onions and lime juice. Set aside.
BRUSH grill grate well with vegetable oil. Grill salmon, skin up, directly over fire. Cover grill and cook about 4 minutes. Turn and cover again. Grill until almost opaque throughout, about 5 minutes longer. Transfer to a cutting board and cool slightly. Discard skin.
SLICE salmon crosswise into strips. Spoon a little of the Chipotle Sauce in the middle of each tortilla, then top with a strip of salmon, some of the cabbage and diced tomato. Roll and eat.
BLACKENING SPICE: Combine 2 tablespoons kosher salt, 2 tablespoons sugar, 1 tablespoon freshly ground pepper, 1 tablespoon cayenne pepper, 2 tablespoons paprika, 1 tablespoon dried thyme and 1 tablespoon dried oregano. Keep extra spice covered in a cool, dry place.
CHIPOTLE SAUCE: Combine 1 cup mayonnaise, 3 tablespoons sour cream or buttermilk, 2 minced canned chipotle chiles in adobo sauce, 2 tablespoons minced fresh cilantro and 1/4 teaspoon kosher or sea salt.
Serves 6.
1 salmon fillet, about 1 1/2 pounds, pin bones removed
2 tablespoons olive oil
1/4 cup Blackening Spice (see below)
12 corn tortillas
1/2 head green cabbage, cored and finely shredded (about 5 cups)
3 green onions, including green tops, quartered lengthwise and cut in short pieces
3 tablespoons fresh lime juice
2 ripe tomatoes, cored, seeded and cut in 1/4-inch dice
Chipotle Sauce (see below)
PREHEAT oven to 250 degrees. Prepare a medium fire in a grill. Arrange salmon, skin side up, on a baking sheet. Oil skin generously with about 1 tablespoon olive oil. Turn and rub flesh side well with Blackening Spice. Drizzle with remaining olive oil.
WRAP tortillas in foil and place in oven to warm. Toss together cabbage, green onions and lime juice. Set aside.
BRUSH grill grate well with vegetable oil. Grill salmon, skin up, directly over fire. Cover grill and cook about 4 minutes. Turn and cover again. Grill until almost opaque throughout, about 5 minutes longer. Transfer to a cutting board and cool slightly. Discard skin.
SLICE salmon crosswise into strips. Spoon a little of the Chipotle Sauce in the middle of each tortilla, then top with a strip of salmon, some of the cabbage and diced tomato. Roll and eat.
BLACKENING SPICE: Combine 2 tablespoons kosher salt, 2 tablespoons sugar, 1 tablespoon freshly ground pepper, 1 tablespoon cayenne pepper, 2 tablespoons paprika, 1 tablespoon dried thyme and 1 tablespoon dried oregano. Keep extra spice covered in a cool, dry place.
CHIPOTLE SAUCE: Combine 1 cup mayonnaise, 3 tablespoons sour cream or buttermilk, 2 minced canned chipotle chiles in adobo sauce, 2 tablespoons minced fresh cilantro and 1/4 teaspoon kosher or sea salt.
