Charred Salmon Tacos

1 tsp. extra virgin olive oil

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

Make this with

Street Taco

Family Pack

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

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.