Recipe

San Diego-style Blue Corn Salmon Tacos With Orange-habanero Hot Sauce Recipe

Add Step-by-Step Photos	Orangeskipper / All my dishes 1 year, 6 months ago Courtesy of Bobby Flay. This one's a classic in my book. Prep:20m Cook:40m Servings:12	Orangeskipp
	chipotle cabbage fish

Does this look good? Yeah! / Nope

Fans

marky90

waterlily

jimrug1

invisiblec

crabhappyc

danadooley

grumblebee

bluewatera

sparow64

chefmeow

mao65

Ingredients

3 cold-smoked salmon fillets, 8 ounces each

Canola oil

Salt and freshly ground black pepper

1/4 head green cabbage, finely shredded

2 green onions, thinly sliced

1 cup best-quality mayonnaise or veg equivalent

1 tablespoon chipotle pepper puree

1 tablespoon fresh lime juice

1/4 cup finely chopped fresh cilantro

12 fried blue corn taco shells

Orange-Habanero Sauce, recipe follows

Preheat grill or grill pan over high heat.

Directions

Brush salmon with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes.

Let cool slightly and shred the meat with a fork. Place in a bowl with the cabbage and green onions.

Combine the mayonnaise, chipotle and lime juice in a small bowl and season with salt. Add the mayonnaise and the cilantro to the salmon mixture and gently fold to combine. Season with salt to taste, if needed.

Divide the salmon mixture among the taco shells and drizzle each with the Orange-Habanero Sauce.

********Orange-Habanero Hot Sauce:

6 cups fresh orange juice

1 habanero chile

1 tablespoon honey

Salt

Place juice and habanero in a medium nonreactive saucepan and cook over high heat until reduced to 1 cup, stirring occasionally.

Remove the habanero, whisk in the honey and season with salt.

Let cool to room temperature before serving.

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Comments

chefmeow 1 year, 6 months ago said:
These sound incredible, going to have to try these for sure. Great post

jimrug1 1 year, 6 months ago said:
WOW!! This sounds killer. Especially the Orange Habby sauce. Its only 9 am and this recipe is making me hungry... LOL I had planned on smoking some salmon this weekend. Not cold smoked though. The texture wont be quite the same but I would think it would still work with this recipe?? Great post Jim

mao65 1 year, 6 months ago said:
You got me going with just "San Diego"!!! My favorite place in the US. This recipe sounds delicious. I must admit I have a lot to learn. What is a "non-reactive" pan? Thanks for the post. Marcia

orangeskipper 1 year, 6 months ago said:
I found this on the internet;
Reactive pan- is made from a material that reacts chemically with other foods. Aluminum and copper, metals that conduct heat extremely well, are the two most common reactive materials used to make cookware.
Lightweight aluminum, second only to copper in conducting heat, reacts with acidic foods, imparting a metallic taste, and can discolor light-colored soups and sauces, especially if you stir them with a metal spoon or whisk (it is a very soft metal).

orangeskipper 1 year, 6 months ago said:
For that reason, you should neither cook nor store light-colored foods in aluminum cookware. Anodized aluminum has a hard, corrosion-resistant surface that helps prevent discoloration.
Most copper pots and pans are lined with tin to prevent reaction. However, tin is a very soft metal, so it scratches easily and then exposes foods to the copper underneath.
Non-Reactive Pan: When a recipe calls for a non-reactive cookware, use clay, copper, enamel, glass, plastic, or stainless steel. Stainless steel is the most common non-reactive cookware available. Since it does not conduct or retain heat well, it frequently has aluminum or copper bonded to the bottom or a core of aluminum between layers of stainless steel. Although expensive, this kind of cookware offers the benefits of a durable, non-reactive surface and rapid, uniform heat conductivity.
Glass cookware is non-reactive and although it retains heat well it conducts it poorly. Enamelware is non-reactive as long as the enamel is not scratched or chipped. Cast-iron is considered reactive; however, we have to say that our extremely well-seasoned pans seem to do fine with tomato sauce and other acidic foods as long as they do not stay in contact with one another for extended periods.

orangeskipper 1 year, 6 months ago said:
A little too much info? :)

bluewaterandsand 1 year, 6 months ago said:
Wow, with a name like that, it should be good! I love my Salmon, hot or cold and this sounds wonderful!

sparow64 1 year, 6 months ago said:
This is a fabulous recipe! And thanks so much for the info on the cookware! Wish I could give you a 5 for each.

nlo209 1 year, 6 months ago said:
Wow...this looks great. Thanks

meileen 1 year, 6 months ago said:
This recipe makes me want smoke my own salom in order to get the full effect, which I'll have to do anyways (China). I've been looking for a great fish taco recipe. Thanks for the infor on the non-reactive pans.

danadooley 1 year, 6 months ago said:
OMG! This is almost orgasmic!!! 8-O LOL 5,5 FIVE!!!

grumblebee 1 year, 1 month ago said:
I'm always looking for a new and interesting way to use salmon. This sounds great! :) Can't wait to give it a try.

Thanks for sharing.

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