Sunday, October 3, 2010

Grilled Salmon Tacos, Chili Lime Slaw

You know salmon is good for you, and therefore you should have it be a staple of your diet. Most of the summer, it's grilled on cedar planks and usually paired with a lemon-dill sauce. It's a classic for a reason, cause it works. It's simple, quick, and tasty. But just like anything, the repetition can start to make things boring. I suppose if you ate lobster everyday, it would become boring too, but I'd like to test the theory just for scientific purposes anyway. Gotta find some funding for that first.

If you're searching for a different way to get your salmon on, try these tacos. The slaw makes enough to stretch out into extra forkfuls. If you would like a bit more spice, use the entire jalapeno instead of just half. If you would like even more, don't remove the seeds and ribs, just slice up and toss everyone in the pool.

Grilled Salmon Tacos, Chili Lime Slaw
two servings

For the slaw-
1/2 medium red cabbage, core removed, halved, thinly sliced
1/2 medium red onion, thinly sliced
2 small bell peppers- yellow or red, cored, halved, thinly sliced
1/2 jalapeno, diced
1/2 ts chili powder
1/2 ts fresh black pepper
1/2 ts kosher
1/2 ts old bay seasoning
2 TB lime juice, about 1 lime's worth
2 TB fresh cilantro, finely chopped

Combine, toss well, chill for a minimum of twenty before service.

Salmon-
8 oz. salmon, skin on, one large or two small fillets
1/4 ts old bay seasoning
1/4 ts cumin
1/2 ts chili powder
1 ts kosher
1/4 ts black pepper
EVOO
creme fraiche or sour cream
couple sprigs cilantro

Combine rub seasonings in a small bowl. Pat salmon dry, if necessary, with paper towels. Rub on the rub. Coat both sides with EVOO, handle carefully to avoid breakage. Chill for ten minutes, then let sit at room temperature for ten minutes while preheating.

Fire up the grill for medium-high direct heat, or a grill pan over the same. Grill flesh side down for 5 minutes, then skin side down for 4 minutes, depending on thickness. When firm and flaky, done. On an outdoor grill I like to start with the flesh side down for easier handling. On the stovetop though, I like to pan fry the skin side down first to crisp that up. Yes, that is not only edible, it is also tasty. Let sit for 3-5 minutes, then cut into chunks.

Warm up your flatbread of choice- tortilla, naan, pita, etc, coat with creme fraiche or sour cream, top with a piece of salmon, then chili lime slaw. For a wine pairing, your options are plenty. May I suggest a Pinot or Zinfandel?

Thanks, Tacos. Life would most likely suck without you.

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