-
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.
