Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw and Smoked Chile Sauce
You can never have too many Mexican recipes, so give Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw and Smoked Chile Sauce a try. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 2155 calories, 39g of protein, and 109g of fat per serving. This recipe covers 57% of your daily requirements of vitamins and minerals. This recipe serves 4. It works best as a main course, and is done in around 3 hours. It is perfect for The Fourth Of July. A mixture of ancho chili powder, orange juice, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the molasses you could follow this main course with the Molasses Cookie Mix as a dessert.
Instructions
1
Heat grill to high.
Equipment you will use
Grill
2
Brush salmon with oil and season with salt and pepper, to taste. Grill the salmon skin-side down for 3 to 4 minutes or until charred and a crust has formed.
Ingredients you will need
Salt And Pepper
Salmon
Crust
Cooking Oil
Equipment you will use
Grill
3
Brush with some of the BBQ sauce, flip over and continue grilling for 2 to 3 minutes for medium doneness.
Ingredients you will need
Barbecue Sauce
4
Remove from the grill and brush with more of the sauce.
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Sauce
Equipment you will use
Grill
5
Let rest 5 minutes and flake with a fork.
6
Grill tortillas for 20 seconds per side. Divide the salmon among the tortillas, top with the red cabbage slaw and smoked chile sauce and cilantro leaves; fold and eat.
Ingredients you will need
Fresh Cilantro
Red Cabbage
Tortilla
Salmon
Chili Pepper
Sauce
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Grill
7
Place orange juice, vinegars and sugar in a medium nonreactive saucepan and cook until reduced to approximately 1 cup and thickened.
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Orange Juice
Sugar
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Sauce Pan
8
Remove from the heat and stir in the zest. Set aside.
9
Heat oil in a large saucepan over high heat.
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Cooking Oil
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Sauce Pan
10
Add the onion, garlic and habanero and cook until soft.
Ingredients you will need
Habanero Chili
Garlic
Onion
11
Add the remaining ingredients and cook until the tomatoes are soft and the sauce has thickened, about 40 minutes.
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Tomato
Sauce
12
Transfer the mixture to a food processor and process until smooth. Season with salt and pepper, to taste.
Ingredients you will need
Salt And Pepper
Equipment you will use
Food Processor
13
Transfer the sauce to a medium saucepan and whisk in the reduced orange/vinegar mixture and cook for 10 minutes.
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Vinegar
Orange
Sauce
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Sauce Pan
Whisk
14
Let cool.
15
Whisk together all ingredients in a small bowl and season with salt and pepper to taste.
Ingredients you will need
Salt And Pepper
Equipment you will use
Whisk
Bowl
16
Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste.
Ingredients you will need
Salt And Pepper
Cabbage
Equipment you will use
Blender
17
Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.
Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. 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. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.