Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw
For maximum flavor in minimal time, chef Jeff Smith opts for spice rubs over marinades. After experimenting with spice blends for heartier fish, he discovered that a big pinch of ground coffee lends earthiness to the rub. More Taco Recipes
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Smith looks for spicy wines, like Zinfandel or Charbono, to complement the rub for his salmon. Robert Foley makes arguably the best Charbono in California. However, it's hard to find. A Zinfandel can have similar richness.