THE SUMMER SALMON TACO

Bahan-bahan

• 4 x 200g Huon salmon fillets, skinless
• 1 capsicum (any colour), diced
• 2 tomatoes, diced
• 1 red onion, diced
• 1 red chilli, diced
• 1 cawan krim masam
• 1 sudu makan chives, chopped
• 3 sudu besar minyak zaitun
• 8 soft taco shells
• Salt and pepper, to taste
• Garnish with micro herbs

Kaedah

1. 1

   Prepare your salmon

   Cut each salmon fillet into 8 pieces, brush with 2 tbsp of olive oil, and season with salt and pepper, set aside in the refrigerator whilst you make the salsa.
2. 2

   Prepare your Salsa

   Remove the seeds from the capsicum, tomatoes, and chilli. Dice the capsicum, tomatoes, onion, and chilli, then combine in a bowl with the chives and 1 tbsp of olive oil. Season with salt and pepper, mix well, and set aside.
3. 3

   Cook your Salmon

   Heat a griddle pan over medium-high heat and cook the salmon pieces on all sides for 1 to 2 minutes, until golden. Remove and keep warm.
4. 4
   Heat a non-stick pan over medium heat and warm each soft taco shell for about 1 minute on each side. Place on a plate and keep warm.
5. 5

   Assemble

   To assemble, spoon salsa into each taco, add a dollop of sour cream, top with 2 to 3 pieces of salmon, and garnish with micro herbs.