Blackened Salmon Tacos with Spicy Cabbage
Spice-crusted salmon gets crisp on the outside and stays moist and tender on the inside when seared in a hot pan. Be sure not to move it in the pan for at least 5 minutes to get a nice sear. To make this into a taco bowl, serve the spicy cabbage, flaked salmon and salsa atop a bed of brown or white rice.
Ingredients
For the pineapple-jicama salsa:
- 1/2 pineapple, peeled, cored and diced (about 2 1/2 cups/15 oz./470 g)
- 1 cup (5 oz./155 g) peeled and diced jicama
- 1/2 cup (3/4 oz./20 g) loosely packed fresh cilantro leaves, chopped
- 1/3 cup (1 3/4 oz./50 g) finely chopped red onion
- 1 small jalapeño chile, seeded and minced
- 2 Tbs. olive oil
- 1 Tbs. fresh lime juice
- Kosher salt and freshly ground pepper
2 Tbs. all-purpose flour- 1 1/2 Tbs. chili powder
- 1 Tbs. dark brown sugar
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- Kosher salt and freshly ground pepper
- 2 lb. (1 kg) center-cut salmon fillet, pin bones and skin removed
- 3 Tbs. olive oil
- 2 Tbs. sherry vinegar
- 1/2 tsp. Dijon mustard
- 1/4 small green savoy cabbage, shredded (about 2 cups/6 oz./185 g)
- 8 to 12 flour or corn tortillas, warmed
Directions
To make the salsa, in a nonreactive bowl, gently toss together the pineapple, jicama, cilantro, onion, jalapeño, olive oil and lime juice. Season with salt and pepper. Let the salsa stand, stirring once or twice, while you prepare the tacos.
To make the tacos, in a small bowl, stir together the flour, chili powder, brown sugar, onion powder, garlic powder, smoked paprika and 1/2 tsp. salt. Pat the salmon dry with a paper towel, then coat on all sides with the spice rub.
In a nonstick fry pan over high heat, warm 2 Tbs. of the olive oil. Add the salmon to the hot oil and cook, turning once, for about 5 minutes per side for rare. Transfer to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes.
Meanwhile, make the spicy cabbage: In a large bowl, stir together the vinegar and mustard and season with salt and pepper. Whisk in the remaining 1 Tbs. olive oil until well blended. Add the cabbage and toss to coat thoroughly with the dressing. Taste and adjust the seasoning.
Transfer the salmon to a platter and, using a fork, flake the salmon into large chunks. To serve, set out the platter of salmon along with the tortillas, salsa and cabbage and let everyone create their own tacos. Serves 4 to 6.
Adapted from Williams Sonoma Taco Night, by Kate McMillan (Weldon Owen 2014)