Ingredients

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon brown sugar
1/4 teaspoon finely ground coffee
Salt and freshly ground pepper
Two 8-ounce skinless, center-cut salmon fillets
Extra-virgin olive oil, for brushing
2 tomatillos, husked and quartered
2 tablespoons chopped cilantro
1 small jalapeño, seeded and quartered
1 garlic clove
6 tablespoons sour cream
1 ripe Hass avocado—halved, peeled and pitted
4 cups finely shredded red and green cabbages (12 ounces)
8 corn tortillas
Hot sauce and lime wedges, for serving

Directions

In a small bowl, stir the cumin with the chili powder, brown sugar and coffee.

Season generously with salt and pepper. Brush the salmon fillets with olive

oil and dredge them in the spice mixture.

Meanwhile, in a food processor or blender, puree the tomatillos with the

cilantro, jalapeño and garlic until smooth. Add the sour cream and process

until smooth, then add the avocado and pulse until creamy. Transfer the

dressing to a large bowl and season with salt and pepper.

Add the cabbage and toss to coat.

Preheat the oven to 300°. Preheat a grill pan. Lightly brush each tortilla

with olive oil. Stack the tortillas and wrap them in foil. Bake for 10 minutes.

Meanwhile, brush the grill pan with olive oil and grill the salmon fillets

over high heat, turning once, until nearly cooked through, 8 to 9 minutes.

Transfer the salmon to a plate and flake with a fork.

Fill the tortillas with the salmon. Top with the cabbage slaw and serve right

away with the hot sauce and lime wedges.

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Ingredients

1/4 preserved lemon, pulp discarded and peel minced (see Note)
1 small shallot, minced
1/4 cup chopped parsley
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
One 2-pound, center-cut salmon fillet with skin
Salt and freshly ground white pepper
8 large green olives, such as Cerignola, halved and pitted

Directions

1.  Light a grill or heat a grill pan. In a bowl, mix the preserved lemon with the shallot, parsley and 1 tablespoon each of the oil and lemon juice.

Using a knife, make 1-inch-deep slits in the salmon skin, 1 inch apart. Rub the preserved lemon mixture into the slits.

Rub the remaining 2 tablespoons of oil all over the salmon, then drizzle the fish with the remaining 2 tablespoons of lemon juice; season with salt and white pepper.

2.  Grill the salmon, skin side down, over moderate heat until the skin is lightly charred and crisp, 5 minutes.

Turn the salmon and grill until just cooked through, 3 to 4 minutes longer. Transfer the fish to a platter, skin side up.

Scatter the olives over the fish. Cut the salmon crosswise into 6 pieces and serve.

Make Ahead

The seasoned salmon can be refrigerated for up to 4 hours.
Notes

Preserved lemons are a Moroccan ingredient made from lemons that have been cured in lemon juice and salt. Look for them at specialty-food shops.

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Ingredients

1 tablespoon yellow mustard seeds
1/4 cup mayonnaise
1/4 cup whole-grain mustard
1 tablespoon finely chopped dill
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons dark brown sugar
Freshly ground pepper
Vegetable oil, for the grill
One 2-pound salmon fillet, skin on
1 tablespoon olive oil
Salt

Directions

1.In a dry skillet, toast the mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes.

Transfer to a plate. In a bowl, whisk the mayonnaise with the mustard, dill, lime juice and brown sugar. Season with pepper.

2.Light a gas grill. Lightly brush the grate with oil. Run your fingers over the salmon fillet, feeling for bones; use sturdy tweezers to remove any you find.

3.Brush the skin side of the salmon with the olive oil and season generously with salt and pepper.

Set the fillet on the grill, skin side down, and spread the mustard glaze over the fish.

Sprinkle with the toasted mustard seeds. Close the grill and cook over moderate heat until the glaze is golden and the fish is nearly opaque, about 25 minutes.

If the skin begins to char, reduce the heat to low and move the fish to a cooler part of the grill.

Transfer the salmon to a platter and serve hot or at room temperature.

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