Charred Salmon Tacos
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20min
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Serves 8
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MED
Step 1
Remove the salmon from the fridge at least 45 minutes before cooking. Line a large tray with foil and brush with oil.
Step 2
To make the crumb, combine all of the ingredients together. Reserve for later.
Step 3
Place ginger, coriander root, tomatoes, chipotle, sugar, salt and vinegar into a small food processor and blend until smooth.
Step 4
Preheat the grill element in the oven.
Step 5
Place the salmon skin-side down on the tray and season with salt. Spoon the paste over the flesh so it completely covers the fish.
Step 6
Roast under the grill, on the middle shelf of the oven for 10-12 minutes. Keep a very close eye on the salmon and rotate the tray as necessary for an even cook.
Step 7
Top the fish with the nut and herb crust and generously drizzle yoghurt or sour cream over the fish. Add a sprinkle of paprika.
Step 8
Warm tortillas in a pan over a medium heat for a minute on each side and keep warm in a clean tea towel.
Step 9
Serve fish in the middle of the table with a pile of warm tortillas, extra lime and avocado so everyone can make their own tacos.