A rub of sea salt, chipotle chili powder, and fresh ground cumin and coriander enhances the flavor of fresh salmon without overwhelming it. These salmon tacos are served alongside two simple sides: fennel and red cabbage slaw and an easy cilantro-avocado blender sauce.
If you're in a hurry, skip the other ingredients and make the slaw with just shredded cabbage, lime juice, and sea salt. The other ingredients lend complexity and punch, but aren't required. And feel free to riff, too; shredded carrots, radishes, and all kinds of onions would be great additions if you need to clean out the fridge. The slaw keeps well for days – don't be afraid to make extra.
Remove salmon from the fridge, rinse, and pat dry. With a sharp chef's knife, cut salmon fillet(s) across the grain into 3-inch thick segments.
Set on a tray or plate, and sprinkle with sea salt and chili powder. Next, sprinkle with ground spices and press gently into the flesh. Add just enough to cover the surface (any more and it will burn while it cooks). Set salmon aside for about 30 minutes while it comes to room temperature.