Dry-Rubbed Salmon Tacos

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “coffee”. Immediately I thought of dessert because I love coffee flavoured dessert and then I thought it would give an earthy taste to a dry rub. It might not have an earthy flavour but it is definitely delicious. Maybe I just like Salmon?

 

A** Blood is a homemade chili powder that I make with ghost peppers. You can subtitute fresh peppers or a different chili powder.

I used a bag of Cabbage but it would be a lot better with fresh Cabbage.

  • Servings: 4-serving
  • Time: 25 mins
  • Difficulty: easy
  • Print

Summary

  • Course: main course
  • Cooking Time: 25 mins

Ingredients

1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 teaspoon Brown Sugar
1/4 teaspoon Finely Ground Coffee
to taste Kosher salt
to taste Fresh Ground Pepper
1 lb Salmon Fillet
3   Tablespoons Olive Oil  
2 Tomatillos
2 Tablespoons Chopped Cilantro
1/4 teaspoon A** Blood
2 Cloves Garlic
6 Tablespoons Sour Cream
1 Ripe Avocado
2 Cups Red and Green Cabbage , shredded
1/2 Head Iceberg Lettuce
8 Corn Tortillas

Steps

  1. In a small bowl, stir the Cumin, Chili Powder, Brown Sugar, and Coffee together. Season with a pinch of Kosher Salt and Ground Black Pepper. Stir to combine and place on a flat surface.
  2. Skin the Salmon Fillets.
  3. Brush the skinned Salmon Fillets with 1 Tablespoon of Olive Oil. Set aside.
  4. Husk and quarter the Tomatillos. Half, peel, and pitt Avocado. Chop the Lettuce
  5. In a food processor, puree the Tomatillos, Cilantro, A** Blood, and Garlic until smooth.
  6. Add the Sour Cream and process until smooth.
  7. Add the Avocado. Pulse the food processor a few times until creamy.
  8. Add the Salsa to a large bowl. Add the Cabbage and Lettuce. Toss to coat. Set aside.
  9. Preheat the oven to 300 degrees. Preheat a grill pan over medium-heat.
  10. Light brush each Tortilla with Olive Oil. Stack the Tortillas, wrap in foil, and bake for 10 minutes.
  11. Meanwhile, oil the grill pan. Grill the Salmon Fillets for 6 – 8 minutes, flipping once.
  12. Flake the Salmon Fillets.
  13. Fill the Tortillas with the Salmon, Cabbage Slaw, and serve.

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