Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw and Smoked Chile Sauce (Bobby Flay) |
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Prep Time: 60 Minutes Cook Time: 80 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Ingredients:
2 (10-ounce) salmon fillets |
olive oil |
salt and freshly ground pepper |
sour orange bbq sauce, recipe follows |
8 (6-inch flour) tortillas, cut to size |
smoked chile sauce, recipe follows |
red cabbage slaw, recipe follows |
cilantro leaves |
Directions:
1. Heat grill to high.
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. Brush with some of the BBQ sauce, flip over and continue grilling for 2 to 3 minutes for medium doneness. Remove from the grill and brush with more of the sauce. Let rest 5 minutes and flake with a fork
3. 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.
4. Sour Orange BBQ Sauce:
5. 2 cups fresh orange juice
6. 1 cup red wine vinegar
7. 1 cup white wine vinegar
8. 3 cups granulated sugar
9. 1 orange, zest grated
10. 3 tablespoons canola oil
11. 1 large Spanish onion, coarsely chopped
12. 1 head garlic, coarsely chopped
13. 1 habanero chile, coarsely chopped
14. 3 cups canned plum tomatoes and juices, chopped
15. 1/4 cup ketchup
16. 1 tablespoon Worcestershire sauce
17. 2 tablespoons dark brown sugar
18. 2 tablespoons honey
19. 1/4 cup molasses
20. 2 tablespoons Dijon mustard
21. 3 tablespoons ancho chili powder
22. 2 canned chipotle chiles, pureed
23. Salt and freshly ground pepper
24. Place orange juice, vinegars and sugar in a medium nonreactive saucepan and cook until reduced to approximately 1 cup and thickened. Remove from the heat and stir in the zest. Set aside.
25. Heat oil in a large saucepan over high heat. Add the onion, garlic and habanero and cook until soft. Add the remaining ingredients and cook until the tomatoes are soft and the sauce has thickened, about 40 minutes. Transfer the mixture to a food processor and process until smooth. Season with salt and pepper, to taste.
26. Transfer the sauce to a medium saucepan and whisk in the reduced orange/vinegar mixture and cook for 10 minutes. Let cool.
27. Smoked Chile Sauce:
28. 1 cup prepared mayonnaise
29. 2 tablespoons chipotle puree
30. 1 tablespoon fresh lime juice
31. Salt and freshly ground pepper
32. Whisk together all ingredients in a small bowl and season with salt and pepper to taste.
33. Red Cabbage Slaw:
34. 1/2 cup freshly squeezed orange juice
35. 1/4 cup freshly squeezed lime juice
36. 1/2 small red onion, coarsely chopped
37. 2 cloves garlic, coarsely chopped
38. 1/4 cup fresh basil leaves
39. 2 tablespoons chopped cilantro leaves
40. 1 tablespoon honey
41. 1/2 cup canola oil
42. Salt and pepper
43. 1/2 head red cabbage, finely shredded
44. Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. 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.
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