Dr. Mitch’s Cedar Planked, Salmon Tacos

Makes about 12 tacos, or 4 servings

Spice Rub (yields approximately 3 cups)

  • 1 ½ to 2 cups brown sugar
  • 2 tablespoons dark roast coffee, coarsely ground
  • 2 tablespoons curry powder
  • ½ teaspoon dried minced onion
  • 2 tablespoons fresh cracked black pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder

Ensalada for Tacos

  • ½ cup chopped, fresh cilantro leaves
  • ½ cup chopped, fresh, flat leaf parsley
  • ½ cup chopped, fresh green onion
  • 1 fresh pasilla chile, roasted, stemmed, seeded, chopped
  • 1 fresh Anaheim chile, roasted, skinned, chopped
  • 1 bag coleslaw mix kit
  • 1 Serrano chile, fine dice
  • ½ tablespoon fresh lime juice
  • 3 pounds wild salmon fillet, boneless, skinless
  • 2 cedar grilling planks (soaked in water for 3-4 hours)
  • 2 dozen corn tortillas (two for each taco)
  • ½ pound Cotija (or feta) cheese
  • Optional:  store-bought mango salsa

1.  Arrange the grill for direct-heat cooking, and heat coals to medium-high.

2.  For spice rub, mix all ingredients in a bowl—set aside.

3.  Combine all ensalada ingredients in a bowl, mix together thoroughly, and place in refirgerator.

4.  Cut salmon into three equal sections and place on the pre-soaked cedar planks.  Heartily coat salmon with the dry rub.

5.  Place planks on the grill.  Cover with lid until rub has melted and has completely coated the salmon (about 7 to 10 minutes). Remove grill lid.

6.  When salmon has firmed up, remove planks from grill and cover with aluminum foil.  Allow fish to rest for approximately 3 to 5 mintues.  Meanwhile, warm corn tortillas on the grill.  Remove and reserve.

7.  Back to the fish:  Add fillets to a large bowl and break apart slightly.  Use two, overlapping corn tortillas for each taco.  Scoop some of the broken salmon into the tortillas, add ensalada, and top with mango salsa.  Serve with a chilled can of Tecate or Modelo Especial.

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Published in: on August 26, 2010 at 6:09 am  Leave a Comment  
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