From Food and Wine
Chipotle-Rubbed Salmon Tacos
1 Granny Smith apple—peeled, cored and cut into 1/4-inch dice
1/2 cucumber—peeled, seeded and cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 small red bell pepper, cut into 1/4-inch dice
1 1/2 tablespoons white wine vinegar
1 1/2 teaspoons sugar
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
2 teaspoons chipotle chile powder
2 teaspoons finely grated orange zest
2 teaspoons sugar
1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
1 tablespoon plus 1 teaspoon extra-virgin olive oil
8 corn tortillas
1 Hass avocado, mashed
1 cup finely shredded cabbage
- For the apple-cucumber salsa In a bowl, toss the apple with the cucumber, onion and pepper. Stir in the vinegar and sugar, season with salt. Set aside until ready to serve.
- Make tacos Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice.
- In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.
- Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
- Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.
- Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.
Makes 8 tacos.