Now that the big secret’s out, we can get back to this backlog of recipes I’ve been wanting to talk about for ages but wasn’t able to since there’s been about ten thousand things on my mind.
And let there be no doubt, there are still at least 9,000 things on my mind, but nonetheless, enough space has been cleared in my brain where I can talk about food again. Cooking it is another thing, but fortunately I have a pretty big backlog.
I don’t know about you, but one of the first things that comes to my mind when I think of California (my future state of residence!!) is all the fresh food. The words fresh and local will be a little different in the Golden State than here in the Midwest – word on the street is that people grow oranges, and lemons, and maybe even avocados there! I’m hoping real hard to land a place with a lemon tree in the backyard, and if not, you best believe I might plant one myself, even with my horrible track record of growing things.
This is certainly a recipe that should fit well into any season, but it’s usually in January or so when I really crave something light and fresh in between all the stews and chili. Plus, with having a constant meat rotation with the CSA, I find that I need a good excuse to have some fresh fish that isn’t something coming from my freezer. This is a good, easy answer to all of those things.
And I never turn down a taco, or an avocado, or salmon for that matter. All things that make moving to the West Coast even more exciting, if truth be told.
Chipotle-Rubbed Salmon Tacos
Adapted from Food & Wine, March 2010; serves 4
time commitment: ~30 minutes
1 Granny Smith apple—peeled and small-diced
1/2 cucumber—peeled, seeded, and small-diced
1/2 small red onion, small-diced
1/2 small red bell pepper, small-diced
1 1/2 T champagne vinegar
1 1/2 t sugar
2 T mayonnaise
2 t fresh lime juice
2 t chipotle chile powder
2 t finely grated orange zest
2 t sugar
1 lb skinless wild Alaskan salmon fillet, cut into 4 pieces
1 T plus 1 t extra-virgin olive oil
8 corn tortillas
1 Hass avocado, mashed
zest from 1 lime
cut up all ingredients for salsa. toss with vinegar, sugar, and salt. can be prepared in advance and refrigerated.
preheat the oven to 350 F. 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.
Break salmon into small chunks. Spread the mashed avocado on the warm tortillas and top with the salmon, and salsa. Drizzle each taco with the lime mayonnaise and serve right away.