Grilled Salmon Tacos

Yummy!! AK and I went to the cooking class on Saturday and had a blast! The food was amazing and we learned so many neat tips. I highly recommend looking into cooking classes in your area.

We made several things, but my favorite was the Grilled Salmon Tacos - AMAZING!!

Here is the recipe:

Ingredients: (this is based on a recipe for 6 people, 2 tacos per person)

1 salmon fillet, (1 1/2 pounds) skin on, pin bones removed

2 tablespoons olive oil

1/4 Blackening Spice - (recipe follows)

Vegetable oil for the grill

12 corn tortillas

1/2 head cabbage (8 ounces) finely shredded

3 green onions, thinly slices on the bias (only use the green part)

3 tablespoons fresh lime juice (about 1 1/2 limes)

2 ripe tomatoes - cut into 1/4 inch dice

Chipotle Sauce - (recipe follows)

Prepare a medium fire in a charcoal grill or preheat a gas grill to meadium. Arrange the salmon, skin side up. Oil the skin generously with 1 tablespoon of olive oil. Turn the salmon over and rub the flesh side all over with the blackening spice. Using your fingertips lightly dab the remaining olive oil over the blackening spice.

When ready to grill, brush the grill grate generously with vegetable oil. Grill the salmon, skin side up, directly over fire. Cover the grill and cook on one side for 4 minutes. Turn and cover again. Cook until almost opaque throughout - thermometer will read 125 - 130, cook for 5 mintues more. Transfer to cutting board, let cool slightly.

Meanwhile, warm the tortillas on the grill or in the oven on 250.

In a medium serving bowl, toss together the cabbage, green onions and lime juice. Place the tomatoes in a small serving bowl. Serve with cabbage mixture, tomatoes, and chiptole sauce.

Chiptole Sauce:

1 cup mayo

3 tablespoons buttermilk or sour cream

2 minced canned chipotle chilies in adobo sauce

2 tablespoons minced fresh cilantro

1/4 teaspoon kosher or sea salt

Mix ingedients together.

Blakening Spice: (this is great, would be good on chicken too)

2 tablespoons kosher salt

2 tablespoons sugar

1 tablespoon freshly ground black pepper

1 tablespoon plus 1 teaspoon cayenne pepper

2 tablespoons paprika

1 tablespoon dried thyme

1 tablespoon dried oregano

Combine all ingrediens ina small bowl. Stire well to blend. Store in an airtight jar in a coll, dark place for up to 6 months.

Enjoy!