1 side of king salmon (about 1-1.5kg), pin boned and skin left on
100g plain yoghurt or sour cream
La Banderita flour tortillas
2 avocados, cut into wedges
Paste
1 x 2cm piece of ginger, minced
2 coriander roots and stalks, leaves reserved for crust
6 semi sun dried tomatoes
1 chipotle in adobo sauce plus 1 tbs of the sauce
1 tbs brown sugar
1 tsp. red wine vinegar
Crust
3 sprigs of mint
1 Spanish onion, finely chopped
100g whole almonds, toasted and finely chopped into a crumb
1 tsp cumin seeds
Smoked paprika, to sprinkle
Remove the salmon from the fridge at least 45 minutes before cooking. Line a large tray with foil and brush with oil.
To make the crumb, combine all of the ingredients together. Reserve for later.
Place ginger, coriander root, tomatoes, chipotle, sugar, salt and vinegar into a small food processor and blend until smooth.
Preheat the grill element in the oven.
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.
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.
Top the fish with the nut and herb crust and generously drizzle yoghurt or sour cream over the fish. Add a sprinkle of paprika.
Warm tortillas in a pan over a medium heat for a minute on each side and keep warm in a clean tea towel.
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.
