- 4
Ingredients
- Sour Orange BBQ Sauce:
- 2 (10-ounce) salmon fillets
- Olive oil
- Salt and freshly ground pepper
- Sour Orange BBQ Sauce, recipe follows
- 8 (6-inch flour) tortillas, cut to size
- Smoked Chile Sauce, recipe follows
- Cilantro leaves
- 2 cups fresh orange juice
- 1 cup red wine vinegar
- 1 cup white wine vinegar
- 3 cups granulated sugar
- 1 orange, zest grated
- 3 tablespoons canola oil
- 1 large Spanish onion, coarsely chopped
- 1 head garlic, coarsely chopped
- 1 habanero chile, coarsely chopped
- 3 cups canned plum tomatoes and juices, chopped
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons dark brown sugar
- 2 tablespoons honey
- 1/4 cup molasses
- 2 tablespoons Dijon mustard
- 3 tablespoons ancho chili powder
- 2 canned chipotle chiles, pureed
- Salt and freshly ground pepper
- Smoked Chile Sauce:
- 1 cup prepared mayonnaise
- 2 tablespoons chipotle puree
- 1 tablespoon fresh lime juice
- Salt and freshly ground pepper
Preparation
Step 1
BBQ Sauce:
Place orange juice, vinegars and sugar in a medium nonreactive saucepan and cook until reduced to approximately 1 cup and thickened. Remove from the heat and stir in the zest. Set aside.
Heat oil in a large saucepan over high heat. Add the onion, garlic and habanero and cook until soft. Add the remaining ingredients and cook until the tomatoes are soft and the sauce has thickened, about 40 minutes. Transfer the mixture to a food processor and process until smooth. Season with salt and pepper, to taste.
Transfer the sauce to a medium saucepan and whisk in the reduced orange/vinegar mixture and cook for 10 minutes. Let cool.
Smoked Chili Sauce:
Whisk together all ingredients in a small bowl and season with salt and pepper to taste.
Salmon:
Heat grill to high.
Brush salmon with oil and season with salt and pepper, to taste. Grill the salmon skin-side down for 3 to 4 minutes or until charred and a crust has formed. Brush with some of the BBQ sauce, flip over and continue grilling for 2 to 3 minutes for medium doneness. Remove from the grill and brush with more of the sauce. Let rest 5 minutes and flake with a fork
Grill tortillas for 20 seconds per side. Divide the salmon among the tortillas, top with the red cabbage slaw and smoked chile sauce and cilantro leaves; fold and eat