▢8 ounces Wild Sockeye Salmon ▢1 teaspoon blackened seasoning ▢1 ear corn ▢¼ cup sour cream ▢¼ cup mayo ▢¼ teaspoon garlic salt ▢1 tablespoon milk ▢2 teaspoon minced cilantro ▢juice of one lime ▢1 tablespoon adobo sauce from a can of chipotle peppers in adobo sauce ▢1 cup shredded cabbage ▢4 teaspoon cotija cheese crumbled ▢4 corn tortillas
Prepare Wild Sockeye Salmon by removing from packaging and patting dry. Sprinkle top with blackened seasoning.
Cook salmon on a grill that has been preheated to about 450-500 degrees Fahrenheit. Place the salmon skin side down on oiled grates. Cook for about 5-6 minutes. Flip and cook for an additional 5 minutes, or until internal temp reads 145 degrees. At the same time you are cooking the salmon, place a husked ear of corn directly onto the grates, rotate every few minutes until slightly charred.
Remove corn and salmon from grill. Divide salmon filet into 4 equal portions. Cut corn from the cob and set aside.