2 lbs salmon (we like King Salmon, about 1.5 in thick at the widest point)
1.5 cups of cabbage (may substitute fennel, jicama)…this gives the soft tortilla a ”crunch”)
Corn or flour tortillas
8 oz (or more if you love cheese) grated Cheddar or Monterey Jack
1 TBSP cumin
1 TBSP cayenne
1 TBSP brown sugar
1 TBSP black pepper
1 large onion
6 garlic cloves
3-4 ripe medium tomatoes
5 TBSP plain yogurt or sour cream
2 small tomatillos
Olive oil (to coat vegetables)
Dan’s Million Dollar Salsa (so called because if my husband Dan would market this, we would make millions. It is the best salsa in the world):
1 large onion
5-6 ripe tomatoes
1/2 cup chopped cilantro
2-3 limes juice
2 cloves crushed garlic
1/2 tsp salt and pepper (or to taste)
1) Prepare the fish:
(My oldest son loves to help prepare and apply the salmon rub; it is a strange sensation to pat a big slab of salmon!). Combine the Rub ingredients in a small bowl. Apply liberally to fish to form a crust. (Note: we usually leave about 3-4 oz of the fish bare for our toddler who loves salmon but not spiciness (yet!). We grill this small section of fish 1 minute less per side). Let sit for 30 mins (no longer than 1 hour).
2) Chop cabbage (or fennel, jicama) into very thin strips and set aside in a bowl.
3) Make yogurt sauce:
Preheat oven to 350. Drizzle vegetables with olive oil. Roast for 35-40 mins. Purée vegetables with the plain yogurt or sour cream.
4) Grill the fish:
Coat grill with a non-stick spray so that fish is easy to flip. Grill approximately 6-8 mins per side.
5) Assemble the tortillas:
Heat frying pan on medium high (no oil). Add tortillas and toast until desired doneness.
Flip and add handful of cheese and cover with lid. Cook for additional 20 seconds or until cheese melts. Remove and place flaked fish on the cheese. Add cabbage (or whatever crunchy vegetable you selected, i.e. fennel, jicama). Top liberally with yogurt sauce and Dan’s Million Dollar Salsa! Top that with any additional personal favorites you desire (i.e. avocados, jalapenos, etc)!
"Three Bears" Grilled Salmon TacosWritten by Kelly Rollings
"Three Bears" Grilled Salmon Tacos
Recipe by: Simran S. & Stacie D., on July 28, 2010
One night I found myself dressed in an apron with two pounds of salmon and nowhere to go.
Tired of the old honey, garlic, brown sugar, soy sauce glazes, I wanted to try something different. It took a lot of searching online to find an outstanding non-glaze recipe for this distinctive fish. Then I came across this little gem.
“Three Bears” tacos offer a wonderful mix of bold, flavorful ingredients that work fantastically together. The rub for the salmon is delicious (the only thing I would add is about a ½ tbsp of cayenne to the recipe’s suggested 1 tbsp if you like your food on the spicier side). The yogurt sauce and salsa compliment the fish very well and the cabbage gives the tacos that perfect crunch.
Simply stated, these tacos are a crowd pleaser. After serving them to neighbors and friends, I received only raves, smiles and thanks. And that’s what it’s all about. The extra trip to the grocery store that night was completely worth it.