Charred Salmon Tacos

  • 20min

  • Serves 8

  • 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.