Recipe courtesy of Robert Irvine
Episode: Golf: Impossible
Print
Total:
1 hr 50 min
Active:
50 min
Yield:
6 servings
Level:
Easy

Ingredients

Roasted Salmon:
  • 1 tablespoon chili powder
  • 1 tablespoon salt 
  • 1 tablespoon brown sugar 
  • 1 teaspoon cumin 
  • 1 teaspoon ground black pepper 
  • 1/2 teaspoon coriander 
  • Pinch cayenne 
  • 2 1/2 pounds salmon fillet 
Tangy Slaw:
  • 1 cup apple cider vinegar
  • 1/4 cup 80/20 blend oil 
  • 1/4 cup soy sauce 
  • 1/4 cup sugar 
  • 1 tablespoon lime juice 
  • 1 1/2 pounds cabbage, shredded 
  • 1 cup julienned carrots
  • 1/2 cup chopped scallions
Plating:
  • 12 flour tortillas
  • 2 tablespoons grapeseed oil 
  • 6 lime wedges 

Directions

For the salmon: Preheat the oven to 350 degrees F. In a small bowl, combine the chili powder, salt, brown sugar, cumin, pepper, coriander and cayenne.

Sprinkle the salmon fillet with a generously with the spice mix and rest the fish for 1 hour.

Roast the salmon in the oven until fully cooked, 15 to 20 minutes. Remove the salmon from the oven and cool slightly. Flake the salmon into medium chunks and season with salt and pepper.

For the slaw: In a bowl, combine the vinegar, oil, soy sauce, sugar and lime juice, and whisk until the sugar dissolves.

Add the cabbage, carrots and scallions, and mix well to coat all of the slaw with the dressing. Refrigerate the slaw for at least 1 hour before using.

For plating: Heat a cast-iron griddle over high heat until the griddle begins to smoke. Warm the tortillas on the griddle without any oil, just until they are pliable.

Heat the oil on the griddle and add the flaked salmon to bring back up to temperature if the salmon has cooled. (If the salmon is hot out of the oven skip this step.)

Place about 3 ounces of flaked salmon in the center of each tortilla and top with 2 ounces of slaw. Plate 2 tacos with a lime wedge for each serving.

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