Spice-crusted salmon tacos get crisp at the outside and live wet and smooth at the interior when seared in a hot pan. Be sure now not to move it within the pan for at least 5 minutes to get a pleasing sear. To make this right into a taco bowl, serve the spicy cabbage, flaked salmon and salsa atop a bed of brown or white rice.



For the pineapple-jicama salsa:

  • 1/2 pineapple, peeled, cored and diced (about 2 1/2 cups/15 oz./470 g)
  • 1 cup (5 oz./155 g) peeled and diced jicama
  • 1/2 cup (3/4 oz./20 g) loosely packed fresh cilantro leaves, chopped
  • 1/3 cup (1 3/4 oz./50 g) finely chopped red onion
  • 1 small jalapeño chile, seeded and minced
  • 2 Tbs. olive oil
  • 1 Tbs. fresh lime juice
  • Kosher salt and freshly ground pepper
  • 2 Tbs. all-purpose flour
  • 1 1/2 Tbs. chili powder
  • 1 Tbs. dark brown sugar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • Kosher salt and freshly ground pepper
  • 2 lb. (1 kg) center-cut salmon fillet, pin bones, and skin removed
  • 3 Tbs. olive oil
  • 2 Tbs. sherry vinegar
  • 1/2 tsp. Dijon mustard
  • 1/4 small green savoy cabbage, shredded (about 2 cups/6 oz./185 g)
  • 8 to 12 flour or corn tortillas, warmed


1. To make the salsa, in a nonreactive bowl, gently toss together the pineapple, jicama, cilantro, onion, jalapeño, olive oil, and lime juice. Season with salt and pepper. Let the salsa stand, stirring once or twice, while you prepare the tacos.

2. To make the tacos, in a small bowl, stir together the flour, chili powder, brown sugar, onion powder, garlic powder, smoked paprika, and 1/2 tsp. salt. Pat the salmon dry with a paper towel, then coat on all sides with the spice rub.

3. Heat 2 Tbs. of the olive oil in a nonstick frypan over high heat. Add the salmon to the hot oil and cook, turning once, for about 5 minutes per side for rare. Transfer to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes.

4. Meanwhile, make the spicy cabbage: In the bottom of a large bowl, stir together the vinegar and mustard and season with salt and pepper. Whisk in the remaining 1 Tbs. olive oil until well blended. Add the cabbage and toss to coat thoroughly with the dressing. Taste and adjust the seasoning.

5. Transfer the salmon to a platter and, using a fork, flake the salmon into large chunks. To serve, set out the platter of salmon along with the tortillas, salsa, and cabbage and let everyone create their own tacos. Serves 4 to 6.

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