Prep 45 mins
Cook 10 mins
A casual and fun recipe from "Salmon: A Cookbook by Diane Morgan."
- 1⁄2 lb salmon fillet, skin on and scaled, pin bones removed
- 2 tablespoons olive oil
- 1⁄4 cup blackening mixed spice (recipe below)
- vegetable oil, for brushing
- 12 corn tortillas
- 1⁄2 head cabbage, 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 1/4-inch dice
- chipotle chili sauce (recipe below)
Chipotle Chile Sauce
- 1 cup mayonnaise
- 3 tablespoons buttermilk or 3 tablespoons sour cream
- 2 minced canned chipotle chiles in adobo
- 2 tablespoons minced fresh cilantro
- 1⁄4 teaspoon kosher salt or 1⁄4 teaspoon sea salt
Blackening Seasoning Mix
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1 tablespoon fresh ground pepper
- 1 tablespoon cayenne pepper
- 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- Blackening Spice Mix: Combine all ingredients 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 2/3 cup.
- Chipotle Sauce: 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 11/4 cups.
- To Finish and Assemble: Preheat the oven to 350 degrees.
- 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 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 until an instant-read thermometer inserted in the center registers 125 to 130 degrees, 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 Chipotle 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.