Ingredients

The following ingredients have 4 Servings
  • ¾ pound green cabbage (cored and finely shredded)
  • ½ seedless cucumber (unpeeled, halved lengthwise, seeds removed and very thinly sliced)
  • ¼ cup white wine vinegar
  • 3 tablespoons fresh dill (minced )
  • Kosher salt and freshly cracked black pepper (to taste)
  • extra virgin olive oil (for greasing the pan)
  • 1 ½ to 2 pounds center-cut fresh salmon fillet
  • 1 to 2 teaspoons chipotle chili powder
  • 1 teaspoon grated lime zest
  • Kosher salt and freshly cracked black pepper
  • 3 tablespoons freshly squeezed lime juice (divided)
  • 8-12 6-inch flour or corn tortillas
  • 3 ripe Hass avocados (seeded and peeled)
  • Sriracha (for serving (optional))

Instruction

  • 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.