Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmo

Name: Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 cups golden brown sugar; 1/4 cup good quality dark roast coffee, coarsely ground; 1/2 cup seafood seasoning (recommended: Old Bay); 1/4 cup ground turmeric; 1/4 cup curry powder; 1/4 cup ground cumin; 1/4 cup coarsely ground black pepper; 1 teaspoon kosher salt; 1 teaspoon garlic powder; 1 bunch of fresh cilantro leaves; chopped (yields approximately 1 cup); 1 bunch fresh flat leaf parsley; chopped (yields approximately 1 cup); 1 bunch fresh green onion; chopped (yields approximately 1 cup); 2 fresh pasilla chiles fire roasted, stemmed, seeded and chopped; 2 fresh Anaheim chiles fire roasted, skinned and chopped; 1/2 head fresh red cabbage, chiffonade; 1/2 head fresh green cabbage chiffonade; 2 serrano chiles, finely diced; 1 1/2 tablespoons fresh squeezed lime juice, about 1 1/2 tablespoons, optional; 6 pounds wild salmon fillet, boneless and skinless; 3 cedar grilling planks (soaked for 3 hours); 4 dozen fresh corn tortillas (preferably homemade); 1 pound Cotija cheese crumbled for topping tacos

Servings: persons

3 to 4 cups golden brown sugar
1/4 cup good quality dark roast coffee, coarsely ground
1/2 cup seafood seasoning (recommended: Old Bay)
1/4 cup ground turmeric
1/4 cup curry powder
1/4 cup ground cumin
1/4 cup coarsely ground black pepper
1 teaspoon kosher salt
1 teaspoon garlic powder
1 bunch of fresh cilantro leaves; chopped (yields approximately 1 cup)
1 bunch fresh flat leaf parsley; chopped (yields approximately 1 cup)
1 bunch fresh green onion; chopped (yields approximately 1 cup)
2 fresh pasilla chiles fire roasted, stemmed, seeded and chopped
2 fresh Anaheim chiles fire roasted, skinned and chopped
1/2 head fresh red cabbage, chiffonade
1/2 head fresh green cabbage chiffonade
2 serrano chiles, finely diced
1 1/2 tablespoons fresh squeezed lime juice, about 1 1/2 tablespoons, optional
6 pounds wild salmon fillet, boneless and skinless
3 cedar grilling planks (soaked for 3 hours)
4 dozen fresh corn tortillas (preferably homemade)
1 pound Cotija cheese crumbled for topping tacos

1
Thoroughly mix all of the rub ingredients in a glass bowl and set aside.
2
Cooks Note: Can be sealed in storage bag or jar for up to 1 week.
3
This will make about 6 cups.
4
Combine all of the ensalada ingredients in a glass bowl and mix well.
5
Set aside for tacos.
6
Cut the salmon fillet into 3 equal parts and arrange on the pre-soaked cedar planks.
7
Cover the salmon liberally with the spice rub (approximately 1 cup per pound).
8
It is ok if some spice rub falls onto the plank.
9
Heat the grill to high.
10
Put the salmon planks over very hot mesquite/oak or hickory coals and cover the grill until the spice rub has melted to form a coating over salmon and plank, about 7 to 10 minutes.
11
Remove the cover from the grill.
12
If the planks flame up be sure the flames do not scorch the fillet, as the taste of burned sugar should not be the dominating flavor.
13
Remove the salmon planks from the grill and loosely cover with foil.
14
Allow the fillets to rest for 2 to 3 minutes.
15
Add the fillets to a large bowl and set aside.
16
In the meantime, toast the corn tortillas over the hot coals or on a preheated comal.
17
Add the ensalada to the bowl with the salmon and stir lightly to combine.
18
Using 2 overlapping toasted corn tortillas, scoop some of the salmon mixture onto the tortillas and top with some of the cheese.
19
Repeat with the remaining tortillas and filling.
20
For authentic Baja style service, use simple paper boats for serving vessels.
21
The boats will allow the tacos to stand upright for better presentation.

2378

kcal

Calories

131

Fat

117

Carbs

173

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 to 4 cups golden brown sugar, 1/4 cup good quality dark roast coffee, coarsely ground, 1/2 cup seafood seasoning (recommended: Old Bay), 1/4 cup ground turmeric, and more.

Yes, Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions