Ingredients

Serves 4

2 Tbs extra virgin olive oil

1 Tbs ancho or New Mexican chili powder

1 Tbs lime juice

1/4 tsp sea salt

1/4 tsp freshly ground pepper

4 4-ounce wild salmon fillets 1-inch thick , skin on

8 6-inch corn or flour tortillas (warmed)

Cranberry-Deli Slaw:

2 Tbs red wine vinegar

1 Tbs apple cider vinegar

1 Tbs honey

1 Tbs spicy or Creole mustard

2 medium unpeeled Gala, red delicious or Fuji apples, cored quartered and thinly sliced crosswise.2 Tbs fresh lemon juice

3 cups coarsely shredded red cabbage

2 cups coarsely shredded green cabbage

1 cup dried cranberries

3/4 cup pecan halves, toasted

to taste: salt and pepper.

Preparation

The Soft Salmon Tacos:

  1. preheat grill to medium high

  2. Combine oil, chili powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin side down, , until it is just cooked through: about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.

  3. To serve: Place 2 tortillas on each plate. Evenly divide the salmon and top with Cranberry/Deli slaw.

Making the Slaw:

  1. Whisk both vinegars and mustard in small bowl.Gradually whisk in the honey and olive oil.

  2. Toss apples with lemon juice , shredded cabbage and dried cranberries. Add dressing and toss Add salt and pepper to taste Stir in pecans, Refrigerate the salad, time permitting and toss again before serving.