Preparation
30 minutes
Cook Time
15 minutes
Serves
3-4 people
Cooking Level
Intermediate
Ingredients
- For the cucumber slaw:
- 8oz bag Pure Flavor® Poco Bites® Cocktail Cucumbers
- 2 cups white cabbage, shredded
- 1 lemon, juiced
- 1 tbsp sour cream
- 1 ½ tbsp mayonnaise
- 2 tsp chili powder
- 1 tsp agave syrup
- For the citrus glaze:
- 1 orange, juiced and zest
- 1 lime, zest
- 2 tsp garlic
- 2 tsp chili garlic sauce
- 1 tsp smoked paprika
- 1 ½ tsp cumin
- 1 tsp coconut sugar
- Salt and pepper, to taste
- For the salmon and brine:
- 1.5 lb sockeye salmon fillet
- 1 orange, sliced
- 1 blood orange, sliced
- 1 cup water
- 3/8 cup coconut sugar
- 3/8 cup kosher salt
- 1 tbsp cracked black peppercorns
- For the lime crema:
- ½ cup sour cream
- 1 lime, juiced and zest
- 1 tsp garlic purée
- ¼ tsp salt
- Taco ingredients:
- Corn tortillas
- Roasted corn
- Mashed avocado
- Lime wedges
Directions
Step 1
Boil water and add coconut sugar and salt. Stir to dissolve and let it cool.
Step 2
Add salmon and black peppercorns to a dish, covering with brine in the fridge overnight.
Step 3
Mix juice of 1 orange, chili garlic sauce, paprika, garlic, salt, pepper, cumin, coconut sugar and citrus zest. Whisk to combine for the citrus glaze.
Step 4
Mix sour cream, lime juice and zest, garlic, and salt for the lime crema.
Step 5
Mix cabbage, sliced cucumbers, mayo, sour cream, chili powder, agave, and lemon juice and toss to combine for the slaw.
Step 6
Place the salmon skin side down onto a baking sheet or cedar plank and coat with glaze. Add the orange and blood orange slices on top.
Step 7
Grill for about 10 – 12 minutes.
Step 8
Serve on a warm corn tortilla with mashed avocado, roasted corn, cucumber slaw, and lime crema. Garnish with lime.
