huon salmon taco with coriander dressing & salsa
4
Ingredients
- 100g coriander leaves and stems
25g pickled jalapeños
- 1 pinch chilli powder
- 2 cloves garlic
Juice of ½ a lime
- 100g Greek yoghurt
- 100g mayonnaise
Mount Zero Pink Lake Salt, to taste
500g white cabbage, thinly shredded
160g white onion, thinly sliced
150g carrot, peeled and grated
50g spring onion, thinly sliced
8 yellow cherry tomatoes
- ¼ red onion
- 1 tbsp pickled Jalapenos
1 clove garlic, crushed
2 tbsp coriander, chopped
Juice of ½ a lime
45ml Mount Zero Chilli Pressed Extra Virgin Olive Oil
Mount Zero Pink Lake Salt, to taste
400g skinned Huon Salmon fillets, cut into 8 even strips
30ml Mount Zero Frantoio Extra Virgin Olive Oil
- 1 tsp sweet smoked paprika
Mount Zero Pink Lake salt, to taste
- ½ lime
- 8 La Tortilleria corn tortillas, lightly charred over a flame
Directions
blank
Place all ingredients into a blender and blitz until smooth. Pop into the fridge until required.
blank
Combine all ingredients and set aside.
blank
Cut the tomatoes, red onion and jalapeno into small dice and place into a bowl.
Add in the remaining ingredients, check the seasoning and set aside.
blank
To cook the salmon, pre-heat a flat plate on your bbq to medium heat and lightly coat with 10ml of olive oil.
Combine the paprika with the remaining olive oil and season well. Brush the flavoured oil over the salmon.
Place the salmon strips onto the heat and grill for 30 seconds. Carefully turn over and grill for another 20 seconds.
Turn off the heat and squeeze the lime juice over the salmon. Remove and set the salmon aside.
blank
Place a tortilla onto a board and add a little slaw. Spoon the coriander dressing over the slaw and onto the tortilla, and place a portion of salmon over the top and scatter some of the salsa over the salmon. Finish with a little Pink Lake salt and several coriander leaves.