You can find this recipe at El Restaurante.
Recipe courtesy of Taco! Taco! Taco! by Sara Haas (Hatherleigh Press; hatherleighpress.com)
Makes 4 servings
The salmon:
1 to 2 t. chili powder
1 T. packed light brown sugar
1 t. ground cumin
2 t. extra-virgin olive oil
¼ t. kosher salt
1 (1-lb.) skin-on, wild salmon fillet
The Guacamole Topping:
1 ripe avocado
2 t. fresh lime juice
¼ t. kosher salt
½ jalapeño, diced
1 scallion, white and light green parts only, thinly sliced
1 T. fresh lime juice
For Serving:
8 (6-inch) corn or flour tortillas, warmed
2 to 3 c. shredded green cabbage
Position the oven rack about 5 to 6 inches from the heating element and preheat the broiler. Line a rimmed baking sheet or broiler pan with foil and coat with nonstick cooking spray. In a small bowl, combine the chili powder, brown sugar, cumin, and oil. Place the salmon on the prepared pan, skin-side down. Sprinkle with salt then place in the oven and broil for 5 minutes. Remove from the oven and spread brown sugar mixture over the salmon, then cook an additional 2 to 3 minutes, or until fish flakes easily with a fork and internal temperature reaches 145°F. While salmon is cooking, prepare the guacamole. Remove the avocado seed and scoop the avocado flesh out of the skin into a medium bowl. Mash with a fork then add the salt, jalapeño, scallion, and lime juice. Stir to combine. Using a fork, break salmon into large pieces. Portion cooked salmon among tortillas and top with guacamole and cabbage.