I found Joe’s Butcher Shop and Fish Market about a year and a half ago and my menus have never been the same. Indianapolis Monthly published an entire issue for food lovers (that’s me) on where to find all the good stuff Indianapolis has to offer – and there on page 63, was Joe’s; I was stunned to learn that there was a real, live butcher shop within 30 miles of me, so armed with my magazine and a GPS system, The Professor and I headed down the road. What we found was a resource for some of the best organic and sustainable meat and fish we’ve ever eaten, as well as someone who has a real passion for not only what he does, but how he feeds the rest of us.
SALMON FISH TACOS
Adapted from FOOD & WINE.com
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon brown sugar
1/4 teaspoon espresso powder
Salt and freshly ground pepper
Two 8-ounce skinless, center-cut salmon fillets
Extra-virgin olive oil, for brushing
3 Tablespoons Jarred Tomatillo Salsa (I used Frontera brand, Medium-hot)
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
1. In a small bowl, stir the cumin with the chili powder, brown sugar and espresso. Season generously with salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture.
2. Meanwhile, add sour cream and salsa to blender 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.
3. 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.
4. Fill the tortillas with the salmon. Top with the cabbage slaw and serve right away with the hot sauce and lime wedges.