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
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.