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Grilled Salmon Tacos With Corn-Poblano Salad & T-Lish Green Salsa

Photo: SF Gate

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Ingredients

Ancho-chipotle Recado:

1 tablespoon corn oil, or as needed

1 dried ancho or pasilla chile stemmed, seeded, and deveined

1 dried chipotle chile, stemmed, seeded, and deveined (do not use canned in adobo sauce)

1 tablespoon dried Mexican oregano, toasted and ground into a fine powder

1/2 tablespoon whole cumin seeds, toasted and ground into a fine powder

6 garlic cloves

1/4 cup kosher salt

T-lish Green salsa:

1 ripe avocado, pitted and peeled

2 large tomatillos, husked

2 large tomatillos, husked and roasted

1 jalapeno, coarsely chopped with seeds

1/4 cup cilantro, coarsely chopped

1 teaspoon cumin seed, toasted and ground

1 teaspoon olive oil

-- juice of 1 lime

-- kosher salt, to taste

corn-poblano salad:

1/2 red onion, very thinly sliced

2 limes, juiced

1 tablespoon chopped fresh oregano

1 large fresh poblano pepper, roasted, peeled, deseeded and cut into thin strips (see Note)

1 ear of corn, roasted and cut off the cob

1 tablespoon extra virgin olive oil

1 tablespoon Recado seasoning (see recipe)

1/4 cup chopped cilantro

Fish:

8 thick corn tortillas (or 16 thin ones)

1 pound skinless wild salmon fillet (pin bones removed), cut into eight, 2-ounce strips

-- salt and fresh cracked pepper to taste

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