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Tex-Mex Seasoning
3 Tbsp (45 mL) ground cumin
3 Tbsp (45 mL) ground coriander
1 Tbsp (15 mL) chili powder
freshly ground pepper to taste
Marinade for Salmon
1/4 cup (60 mL) Tex-Mex Seasoning
1/4 cup (60 mL) honey
2 Tbsp (30 mL) grainy mustard
1 Tbsp (15 mL) red wine vinegar
Salmon Tacos
2 lb (1 kg) skinned wild salmon fillets
(eight 1-inch/2.5 cm thick fillets,
about 4 oz/125 g each)
sixteen 8-inch (20 cm) flour tortillas,
folded into quarters
Garnish
3 cups (750 mL) thinly sliced iceberg lettuce
5 limes, sliced into wedges
1 bunch cilantro
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Tex-Mex
Salmon Tacos
(serves 8 to 12)
1. One or two days before prepare the Tex-Mex Seasoning. Combine the cumin, coriander, chili powder and pepper in a small bowl. Store in a sealed container. Keeps for 3 months in a cool place.
2. Early on the day of serving prepare the Marinade for Salmon. Blend the honey, mustard, vinegar and Tex-Mex Seasoning in a small bowl. Set aside.
3. Place the salmon fillets in a shallow baking dish. Pour the marinade evenly over the salmon fillets. Turn the fillets over to coat well. Cover and refrigerate.
4. Just before serving preheat the oven to 350°F (180°C). Wrap the tortillas in aluminum foil and heat about 10 minutes until warm. Remove and set aside to keep warm while grilling the salmon on medium-high heat for 5 to 7 minutes. Preheat the broiler. Place the salmon on a baking sheet. Broil without turning until opaque, about 5 minutes. Cool. If you prefer, barbecue the fillets of salmon.
5. To serve: arrange salmon fillets, lettuce, limes and cilantro on a large platter. Serve with the warmed tortillas, Guacamole, salsas and corn chips. Let everyone dig in and create their own tacos. Start with breaking the salmon fillet in bite-sized pieces and adding the condiments.
Per serving:
290 calories; 23 g protein;
10 g fat; 28 g carbohydrate;
3 g fibre; 115 mg sodium
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