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Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos Recipe

Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos Recipe

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Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos

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Ingredients:

Serving

3 to 4 cups golden brown sugar
1/4 cup good quality dark roast coffee, coarsely ground
1/2 cup seafood seasoning (recommended : old bay)
1/4 cup ground turmeric
1/4 cup curry powder
1/4 cup ground cumin
1/4 cup coarsely ground black pepper
1 tsp kosher salt
1 tsp garlic powder
1 bunch of fresh cilantro leaves; chopped (yields approximately 1 cup)
1 bunch fresh flat leaf parsley; chopped (yields approximately 1 cup)
1 bunch fresh green onion; chopped (yields approximately 1 cup)
2 fresh pasilla chiles fire roasted, stemmed, seeded and chopped
2 fresh anaheim chiles fire roasted, skinned and chopped
1/2 head fresh red cabbage , chiffonade
1/2 head fresh green cabbage chiffonade
2 serrano chiles, finely diced
1 1/2 tbsp fresh squeezed lime juice , about 1 1/2 tablespoons, optional
6 lb wild salmon fillet, boneless and skinless
3 cedar grilling planks (soaked for 3 hours)
4 dozen fresh corn tortillas (preferably homemade )
1 lb cotija cheese crumbled for topping tacos

Directions:

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.
Combine all of the ensalada ingredients in a glass bowl and mix well. Set aside for tacos.
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.
Heat the grill to high.
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. 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.
Remove the salmon planks from the grill and loosely cover with foil. Allow the fillets to rest for 2 to 3 minutes.
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.
Add the ensalada to the bowl with the salmon and stir lightly to combine.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	784.87 Kcal (3286 kJ)
Calories from fat	396.35 Kcal
		% Daily Value*
Total Fat	44.04g	68%
Cholesterol	166.54mg	56%
Sodium	2027.92mg	84%
Potassium	605.05mg	13%
Total Carbs	47.44g	16%
Sugars	37.64g	151%
Dietary Fiber	1.8g	7%
Protein	51.58g	103%
Vitamin C	11.4mg	19%
Vitamin A	0.9mg	31%
Iron	2.3mg	13%
Calcium	640.3mg	64%

Amount Per 100 g
Calories	382.52 Kcal (1602 kJ)
Calories from fat	193.17 Kcal
		% Daily Value*
Total Fat	21.46g	68%
Cholesterol	81.17mg	56%
Sodium	988.35mg	84%
Potassium	294.88mg	13%
Total Carbs	23.12g	16%
Sugars	18.34g	151%
Dietary Fiber	0.88g	7%
Protein	25.14g	103%
Vitamin C	5.6mg	19%
Vitamin A	0.5mg	31%
Iron	1.1mg	13%
Calcium	312.1mg	64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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