Yield: 8 servings

4 salmon filets, 4 oz each
2 tsp extra virgin olive oil
8 small corn tortillas

The blackening rub:
1½ tsp paprika
1½ tsp cumin
1½ tsp dark brown sugar
½ tsp garlic powder
½ tsp onion powder
½ tsp kosher salt
½ tsp chili powder
¼ tsp black pepper

The slaw:
2 cups broccoli slaw
2 cups shredded purple cabbage
1 Tbsp extra virgin olive oil
3 Tbsp mayonnaise
2 Tbsp cilantro, chopped
2 small jalapeños, seeds removed and chopped
1 Tbsp lime juice

In a small bowl, combine and mix the paprika, cumin, brown sugar, garlic powder, onion powder, salt, chili powder and black pepper. Sprinkle over the flesh side of the fish, reserving about 1 teaspoon for the slaw. 

Preheat a medium skillet over medium heat, add the olive oil and coat the pan evenly. Place the salmon in the preheated pan, flesh side down, and allow it to sizzle for 4 minutes to allow it to brown. Flip it to the skin side and cover the pan for the last 4 minutes or until it reaches the desired temperature.

Meanwhile, combine the slaw ingredients in a large bowl and mix well. Heat the corn tortillas. Fill each with about 2 ounces of salmon and about ¼ cup of slaw.

Excerpted from Multiple Sclerosis Diet Plan and Cookbook. Copyright © 2019 Noelle Citarella. Used with permission from Rockridge Press, Emeryville, CA. All rights reserved.