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Molasses Cured Salmon Tacos

DIRECTIONS

To make the jicama slaw, cut matchstick or julienne strips of the squash, carrot, jicama, and bell pepper. If you have a food processor, use the coarse grating disc. Toss vegetables together and season with equal amounts of lime juice and oil. Add salt and pepper to taste. Chill until ready to serve.
Combine the mayonnaise, ketchup, and picante sauce and chill. Put the cucumber and onion in a small glass bowl, add 1/3 cup each ice water, white vinegar, and safflower oil. Cover and chill several hours. Drain and sprinkle with salt and pepper.
To cure the salmon, combine the dry seasonings and rub on both sides of the fish. Wrap in plastic wrap, then foil, and refrigerate for 24 hours.
Mix together the soy sauce and molasses. Unwrap the fish and drain the water. Brush the fish on both sides with the molasses mix. Wrap again in plastic wrap and foil and refrigerate for another 24 hours.
Unwrap the fish and place on a rack, uncovered, and refrigerate to dry for 48 hours.
Place the rack on a cookie sheet so the moisture can drain.
To serve, put the dressing, Jicama Slaw, and cucumber-onion mixture in separate bowls. Thinly slice the salmon and put it on a serving plate with the warm tortillas and sprigs of fresh cilantro.
Put a little dressing on each tortilla with jicama slaw, salmon, and cucumber and onions. Fold and eat like a taco.