Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos

Name: Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 fresh Anaheim chiles fire roasted, skinned and chopped; 1 heads fresh green cabbage chiffonade; 3 cedar grilling planks (soaked for 3 hours); 2 fresh pasilla chiles fire roasted, stemmed, seeded and chopped; 59 milliliters good quality dark roast coffee, coarsely ground; 48 fresh corn tortillas (preferably homemade); 454 grams Cotija cheese crumbled for topping tacos; 59 milliliters curry powder; 1 bunch fresh cilantro leaves; chopped (yields approximately 1 cup); 1 bunch fresh flat leaf parsley; chopped (yields approximately 1 cup); 1 teaspoon garlic powder; 710 milliliters golden brown sugar; 1 bunch fresh green onion; chopped (yields approximately 1 cup); 59 milliliters ground cumin; 59 milliliters coarsely ground black pepper; 59 milliliters ground turmeric; 1 teaspoon kosher salt; 2 Tbsps fresh squeezed lime juice, about 1 1/2 tablespoons, optional; 1 heads fresh red cabbage, chiffonade; 3 kilograms wild salmon fillet, boneless and skinless; 118 milliliters seafood seasoning (recommended: Old Bay); 2 serrano chiles, finely diced

The recipe Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos is ready in approximately 40 minutes and is definitely an awesome gluten free and pescatarian option for lovers of Mexican food. For $10.19 per serving, you get a main course that serves 8. One serving contains 1366 calories, 88g of protein, and 40g of fat. Head to the store and pick up seafood seasoning, garlic powder, cilantro leaves, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Watch how to make this recipe.

Thoroughly mix all of the rub ingredients in a glass bowl and set aside. Cooks Note: Can be sealed in storage bag or jar for up to 1 week. This will make about 6 cups.

Ingredients you will need

Dry Seasoning Rub

Equipment you will use

Bowl

Combine all of the ensalada ingredients in a glass bowl and mix well. Set aside for tacos.

Equipment you will use

Bowl

Cut the salmon fillet into 3 equal parts and arrange on the pre-soaked cedar planks. Cover the salmon liberally with the spice rub (approximately 1 cup per pound). It is ok if some spice rub falls onto the plank.

Ingredients you will need

Salmon

Dry Seasoning Rub

Heat the grill to high.

Equipment you will use

Grill

Put the salmon planks over very hot mesquite/oak or hickory coals and cover the grill until the spice rub has melted to form a coating over salmon and plank, about 7 to 10 minutes.

Ingredients you will need

Dry Seasoning Rub

Salmon

Equipment you will use

Grill

Remove the cover from the grill. If the planks flame up be sure the flames do not scorch the fillet, as the taste of burned sugar should not be the dominating flavor.

Ingredients you will need

Sugar

Equipment you will use

Grill

Remove the salmon planks from the grill and loosely cover with foil. Allow the fillets to rest for 2 to 3 minutes.

Ingredients you will need

Salmon

Equipment you will use

Grill

Aluminum Foil

Add the fillets to a large bowl and set aside. In the meantime, toast the corn tortillas over the hot coals or on a preheated comal.

Ingredients you will need

Corn Tortilla

Toast

Equipment you will use

Bowl

Add the ensalada to the bowl with the salmon and stir lightly to combine.

Ingredients you will need

Salmon

Equipment you will use

Bowl

Using 2 overlapping toasted corn tortillas, scoop some of the salmon mixture onto the tortillas and top with some of the cheese. Repeat with the remaining tortillas and filling. For authentic Baja style service, use simple paper boats for serving vessels. The boats will allow the tacos to stand upright for better presentation.

Ingredients you will need

Corn Tortilla

Tortilla

Cheese

Salmon

Equipment

Bowl

Grill

Aluminum Foil

Ingredients

Servings:

fresh Anaheim chiles fire roasted, skinned and chopped 1heads

fresh green cabbage chiffonade 3

cedar grilling planks (soaked for 3 hours)2

fresh pasilla chiles fire roasted, stemmed, seeded and chopped 59milliliters

good quality dark roast coffee, coarsely ground 48

fresh corn tortillas (preferably homemade)454grams

Cotija cheese crumbled for topping tacos 59milliliters

curry powder 1bunch

fresh cilantro leaves; chopped (yields approximately 1 cup)1bunch

fresh flat leaf parsley; chopped (yields approximately 1 cup)1teaspoon

garlic powder 710milliliters

golden brown sugar 1bunch

fresh green onion; chopped (yields approximately 1 cup)59milliliters

ground cumin 59milliliters

coarsely ground black pepper 59milliliters

ground turmeric 1teaspoon

kosher salt 2Tbsps

fresh squeezed lime juice, about 1 1/2 tablespoons, optional 1heads

fresh red cabbage, chiffonade 3kilograms

wild salmon fillet, boneless and skinless 118milliliters

seafood seasoning (recommended: Old Bay)2

serrano chiles, finely diced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.