Charred Salmon Tacos
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MAKE THIS WITH
Ingredients
- 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
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PASTE
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- 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
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CRUST
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- 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
LET'S GET STARTED
- 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.
