Suggested wine: Spanish albariño or Portuguese alvarinho;
Oregon pinot gris
This is one of my family’s favorites. I always have ajar of
the Blackening Spice rub used in this
recipe on the pantry shelf, which makes this meal quick and simple. I can get
everything made and assembled while the grill is preheating and the salmon is
cooking. Then we all sit down with the bowls and plates of salmon, tortillas,
sauce, and vegetables in the center of the table and help ourselves. It’s great
fun, convivial, and casual. Think about making these tacos when you have
leftover grilled salmon, too.
MAKES 12 TO RTILLAS; SERVES 6
- 1 salmon fillet (1½ pounds), skin on and scaled, pin bones removed
- 2 tablespoons olive oil
- ¼ cup Blackening Spice
- Vegetable oil for brushing
- 12 corn tortillas
- ½ head cabbage (8 ounces), cored and finely shredded (about 5 cups)
- 3 green onions, including green tops, quartered lengthwise and cut into 1-inch lengths
- 3 tablespoons fresh lime juice
- 2 ripe tomatoes, halved crosswise, cored, seeded, and cut into ¼-inch dice
- Chipotle Sauce (recipe follows)
Preheat the oven to 250°F.
Prepare a medium fire in a charcoal grill or preheat a gas
grill to medium. Arrange the salmon, skin side up, on a rimmed baking sheet. Oil
the skin generously with about 1 tablespoon of the olive oil. Turn the salmon
over and rub the flesh side all over with the blackening spice. Using your
fingertips, lightly dab the remaining olive oil over the blackening spice.
When ready to grill, brush the grill grate generously with
vegetable oil. Grill the salmon, skin side up, directly over the fire. Cover the
grill and cook on one side for 4 minutes. Turn and cover again.
Cook until almost opaque throughout, but still very moist, or an instant-read
thermometer inserted in the center registers 125° to 130°F, about 5 minutes
more. Transfer to a cutting board and cool slightly.
Meanwhile, place the tortillas in a covered heatproof
container or sealed aluminum foil packet. Warm the tortillas in the oven for 15
minutes before serving.
In a medium serving bowl, toss together the cabbage, green
onions, and lime juice. Place the tomatoes in a small serving bowl. Slice the
salmon crosswise into 12 strips, lift the salmon off its skin, and
arrange on a warm serving plate. Discard the skin. Transfer the warm tortillas
to a serving plate. Let each diner assemble his or her own tortilla. To
assemble, spread a generous spoonful of sauce down the middle of a tortilla,
arrange a strip of salmon on top, mound with a bit of the cabbage mixture, and
garnish with some diced tomatoes.
CHIPOTLE SAUCE
- 1 cup mayonnaise
- 3 tablespoons buttermilk or sour cream
- 2 minced canned chipotle chiles in adobo sauce
- 2 tablespoons minced fresh cilantro
- ¼ teaspoon kosher or sea salt
In a small serving bowl, mix together the mayonnaise,
buttermilk or sour cream, chipotle chiles, cilantro, and salt. Cover and set
aside for up to 45 minutes, or cover and refrigerate for up to 3 days.
MAKES 1¼ CUPS
BLACKENING SPICE
This recipe makes more than you’ll need for the above dish,
but it is a boon to the cook’s pantry. Use it on other seafood such as red
snapper, swordfish, catfish, shrimp, and scallops. This mixture is also good
when rubbed into burgers, flank steak, and pork tenderloin. In addition to the
blackening method described above, use this rub when grilling.
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1 tablespoon freshly ground pepper
- 1 tablespoon plus 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
Combine the salt, sugar, pepper, cayenne, paprika, thyme, and
oregano in a small bowl. Stir well to blend. Store in an airtight jar in a cool,
dark place for up to 6 months.
MAKES ABOUT ⅔ CUP
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