½seedless cucumberunpeeled, halved lengthwise, seeds removed and very thinly sliced
¼cupwhite wine vinegar
Kosher salt and freshly cracked black pepperto taste
extra virgin olive oilfor greasing the pan
1 ½ to 2poundscenter-cut fresh salmon fillet
1 to 2teaspoonschipotle chili powder
1teaspoongrated lime zest
Kosher salt and freshly cracked black pepper
3tablespoonsfreshly squeezed lime juicedivided
8-126-inch flour or corn tortillas
3ripe Hass avocadosseeded and peeled
Srirachafor serving (optional)
One hour before serving, marinate the slaw: add the cabbage, cucumber, vinegar, dill, together in a large bowl. Season with salt and pepper, to taste; toss with tongs. Cover and refrigerate, until ready to serve.
After slaw has marinated, preheat the oven to 425 degrees F.Brush a baking dish with olive oil; place the salmon skin side down into the prepared dish.
In a small bowl, mix the chili powder, lime zest; season with salt, to taste. Brush the salmon with 1 tablespoon of the lime juice, sprinkle with the chipotle seasoning.
Place the prepared salmon into the preheated oven; roast for 12 to 15 minutes, or until the salmon is just cooked through.
Add the avocados and remaining 2 tablespoons of lime juice to a small bowl; season with salt and pepper to taste. Mash to desired consistency.
Warm the tortillas over a gas burner on the stove top, or per package instructions. Lay 2 warm tortillas onto each serving plate. Dollop with avocado and some large chunks of the roasted salmon. Top with some slaw and serve with sriracha!
This recipe is best with fresh wild caught salmon. It will not disappoint!Cooking time may vary due to the thickness of the salmon filet.Recipe adapted from "Cooking for Jeffrey" by Ina Garten
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