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1
Blackening Spice Mix: Combine all ingredients in a small bowl.
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2
Stir well to blend.
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3
Store in an airtight jar in a cool, dark place for up to 6 months.
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4
Chipotle Sauce: In a small serving bowl, mix together the mayonnaise, buttermilk or sour cream, chipotle chiles, cilantro and salt.
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5
Cover and set aside for up to 45 minutes, or cover and refrigerate for up to 3 days.
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6
To Finish and Assemble: Preheat the oven to 350 degrees.
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7
Prepare a medium fire in a charcoal grill or preheat a gas grill to medium.
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8
Arrange the salmon, skin side up, on a rimmed baking sheet.
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9
Oil the skin generously with about 1 tablespoon of the olive oil.
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10
Turn the salmon over and rub the flesh side all over with the blackening spice.
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11
Using fingertips, lightly dab the remaining olive oil over the blackening spice.
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12
When ready to grill, brush the grill grate generously with vegetable oil.
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13
Grill the salmon, skin side up, directly over the fire.
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14
Cover the grill and cook on one side for 4 minutes.
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15
Turn and cover again.
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16
Cook until almost opaque throughout but still very moist, or until an instant-read thermometer inserted in the center registers 125 to 130 degrees, about 5 minutes more.
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17
Transfer to a cutting board and cool slightly.
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18
Meanwhile, place the tortillas in a covered heatproof container or sealed aluminum foil packet.
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19
Warm the tortillas in the oven for 15 minutes before serving.
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20
In a medium serving bowl, toss together the cabbage, green onions and lime juice.
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21
Place the tomatoes in a small serving bowl.
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22
Slice the salmon crosswise into 12 strips, lift the salmon off its skin, and arrange on a warm serving plate.
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23
Discard the skin.
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24
Transfer the warm tortillas to a serving plate.
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25
Let each diner assemble his or her own tortilla.
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26
To assemble, spread a generous spoonful of Chipotle Sauce down the middle of a tortilla, arrange a strip of salmon on top, mound with a bit of the cabbage mixture, and garnish with some diced tomatoes.
