huon salmon taco with coriander dressing & salsa

Author

Bart Beek, essencebbqLAB

Servings

4

Category

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

1. Place all ingredients into a blender and blitz until smooth. Pop into the fridge until required. 
2. Combine all ingredients and set aside. 
3. Cut the tomatoes, red onion and jalapeno into small dice and place into a bowl.
4. Add in the remaining ingredients, check the seasoning and set aside.
5. To cook the salmon, pre-heat a flat plate on your bbq to medium heat and lightly coat with 10ml of olive oil.
6. Combine the paprika with the remaining olive oil and season well. Brush the flavoured oil over the salmon.
7. Place the salmon strips onto the heat and grill for 30 seconds. Carefully turn over and grill for another 20 seconds.
8. Turn off the heat and squeeze the lime juice over the salmon. Remove and set the salmon aside.
9. 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.