All The Rage Grilled Salmon Soft Tacos - With Cranberry Deli Slaw

• Serves 4
• 2 Tbs extra virgin olive oil
• 1 Tbs ancho or New Mexican chili powder
• 1 Tbs lime juice
• 1/4 tsp sea salt
• 1/4 tsp freshly ground pepper
• 4 4-ounce wild salmon fillets 1-inch thick , skin on
• 8 6-inch corn or flour tortillas (warmed)
• Cranberry-Deli Slaw:
• 2 Tbs red wine vinegar
• 1 Tbs apple cider vinegar
• 1 Tbs honey
• 1 Tbs spicy or Creole mustard
• 2 medium unpeeled Gala, red delicious or Fuji apples, cored quartered and thinly sliced crosswise.2 Tbs fresh lemon juice
• 3 cups coarsely shredded red cabbage
• 2 cups coarsely shredded green cabbage
• 1 cup dried cranberries
• 3/4 cup pecan halves, toasted
• to taste: salt and pepper.

1. The Soft Salmon Tacos:
2. 1. preheat grill to medium high
3. 2. Combine oil, chili powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin side down, , until it is just cooked through: about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.
4. 3. To serve: Place 2 tortillas on each plate. Evenly divide the salmon and top with Cranberry/Deli slaw.
5. Making the Slaw:
6. 1. Whisk both vinegars and mustard in small bowl.Gradually whisk in the honey and olive oil.
7. 2. Toss apples with lemon juice , shredded cabbage and dried cranberries. Add dressing and toss Add salt and pepper to taste Stir in pecans, Refrigerate the salad, time permitting and toss again before serving.

olive oil, chili powder, lime juice, salt, ground pepper, salmon, corn, cranberrydeli, red wine vinegar, apple cider vinegar, honey, mustard, unpeeled gala, red cabbage, green cabbage, cranberries, pecan halves, salt

Taken from www.epicurious.com/recipes/member/views/-all-the-rage-grilled-salmon-soft-tacos-with-cranberry-deli-slaw-50003823 (may not work)