This recipe for Ruddell’s Smoked Salmon Tacos is one of the most unique and delicious ways to use smoked salmon.We enjoyed Smoker Jim Ruddell’s delicious smoked salmon and other seafood specialties during summer trips to Cayucos, a little surf town just north of Morro Bay. For a more hearty meal, serve on a grilled hoagie roll!
2poundskin-on salmon filletcut into four equal pieces
Apricot Glaze:
2tablespoonsSmuckers apricot preserves
Gourmet Sauce:
½cupmayonnaise
¼cupGuldens spicy brown mustard
2teaspoonslemon juice
¼teaspoonground cumin
Apple Slaw:
1Granny Smith applepeeled and diced
1celery ribdiced
1carrotshredded
1green oniondiced
To Assemble:
12flour tortillaswarmed
3red leaf lettucechopped
2tomatoessliced
Cayucos Hot Sauceoptional
Instructions
Prepare the Salmon:
Combine sugar and salt in a bowl. Place salmon on a casserole dish and top with the sugar-salt mixture evenly. Cover with plastic wrap and chill 4 hours in the refrigerator.
Make Gourmet Sauce:
Whisk gourmet sauce ingredients together in a small bowl and chill until ready to use.
Make the Slaw:
Combine apple, celery, carrot and green onion in a bowl and chill.
Smoke the Salmon:
Set smoker to 250 F.
Remove salmon from brine and rinse under cold running water. Pat dry with paper towels.
Brush tops and sides of salmon fillets evenly with apricot mixture. Place fillets, skin side down, on cooler side of grill, with thicker ends facing fire.
Smoke, skin side down, about 30-35 minutes.
Transfer salmon to a serving platter.
Assemble Tacos:
Remove skin from salmon and discard. Cut salmon into bite-sized pieces.
Warm the tortillas on a grill or over the stove.
Spread with gourmet sauce, topped with the apple slaw, salmon, red leaf lettuce and tomatoes. Enjoy with Tapatio hot sauce, if desired.