Pairing: Dry Creek Vineyard DCV7 Estate Zinfandel – Wallace Ranch
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp brown sugar
- ¼ tsp finely ground coffee
- 2 8-oz skinless, center-cut salmon fillets
- 6 tbsp sour cream
- 1 cup milk
- 2 tbsp chopped cilantro
- 2 tomatillos, husked & quartered
- 1 garlic clove
- 1 small jalapeño, seeded & quartered
- 1 lime, juiced
- 1 ripe Hass avocado, halved, peeled & pitted
- 8 corn tortillas
- 4 cups red & green cabbage, finely shredded
- hot sauce, to serve
- lime wedges, to serve
- extra-virgin olive oil, for brushing
- freshly ground pepper, to taste
- salt, to taste
In a small bowl, stir the cumin with the chili powder, brown sugar and coffee. Season generously with salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture.
Meanwhile, in a food processor or blender, purée the tomatillos with the cilantro, jalapeño and garlic until smooth. Add the sour cream and milk and process until smooth, then add the avocado and lime juice and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper. Add the cabbage and toss to coat.
Preheat the oven to 300˚ F. Preheat a grill pan. Lightly brush each tortilla with olive oil. Stack the tortillas and wrap them in foil. Bake for 10 minutes.
Meanwhile, brush the grill pan with olive oil and grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes.
Transfer the salmon to a plate and flake with a fork. Fill the tortillas with the salmon. Top with the cabbage slaw and serve right away with hot sauce and lime wedges.