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Ingredients

Spice Rub:

• 3 to 4 cups golden brown sugar
• 1/4 cup good quality dark roast coffee, coarsely ground
• 1/2 cup seafood seasoning (recommended: Old Bay)
• 1/4 cup ground turmeric
• 1/4 cup curry powder
• 1/4 cup ground cumin
• 1/4 cup coarsely ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder

Ensalada for Tacos:

• 1 bunch of fresh cilantro leaves; chopped (yields approximately 1 cup)
• 1 bunch fresh flat leaf parsley; chopped (yields approximately 1 cup)
• 1 bunch fresh green onion; chopped (yields approximately 1 cup)
• 2 fresh pasilla chiles fire roasted, stemmed, seeded and chopped
• 2 fresh Anaheim chiles fire roasted, skinned and chopped
• 1/2 head fresh red cabbage, chiffonade
• 1/2 head fresh green cabbage chiffonade
• 2 serrano chiles, finely diced
• 1 1/2 tablespoons fresh squeezed lime juice, about 1 1/2 tablespoons, optional
• 6 pounds wild salmon fillet, boneless and skinless
• 3 cedar grilling planks (soaked for 3 hours)
• 4 dozen fresh corn tortillas (preferably homemade)
• 1 pound Cotija cheese crumbled for topping tacos

Description

Food Network Invites You To Try This Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos Recipe From Grill It! With Bobby Flay.

Food Network