Food Network UK

Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos

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Recipe by Bobby Flay

Ingredients

  • Spice Rub:
  • 3 to 4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups golden brown sugar
  • 1/4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup good quality dark roast coffee, coarsely ground
  • 1/2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup seafood seasoning (recommended: Old Bay)
  • 1/4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup ground turmeric
  • 1/4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup curry powder
  • 1/4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup ground cumin
  • 1/4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup coarsely ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • Ensalada for Tacos:
  • 1 bunch of fresh coriander leaves; Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped (yields approximately 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup )
  • 1 bunch fresh flat leaf parsley; Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped (yields approximately 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup )
  • 1 bunch fresh spring onion; Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped (yields approximately 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup )
  • 2 fresh pasilla chiles fire roasted, stemmed, seeded and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 fresh Anaheim chiles fire roasted, skinned and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1/2 head fresh red cabbage, Technique: Chiffonade Cutting a larger piece of food, usually salad leaves or herbs, into thin ribbons. I know this Teach me, please chiffonade
  • 1/2 head fresh green cabbage Technique: Chiffonade Cutting a larger piece of food, usually salad leaves or herbs, into thin ribbons. I know this Teach me, please chiffonade
  • 2 serrano chiles, finely Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 1 1/2 tablespoons fresh squeezed lime juice, about 1 1/2 tablespoons, optional
  • 6 pounds wild salmon fillet, boneless and skinless
  • 3 cedar grilling planks (soaked for 3 hours)
  • 4 dozen fresh corn tortillas (preferably homemade)
  • 1 pound Cotija cheese crumbled for topping tacos

Use imperial measurements

Method

How to make Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos

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 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups 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 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups 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.