Huon Salmon Mexicana

Huon Tasmanian Salmon mexican bowl.
This looks as good as it tastes and is even easier to make!
This is bound to become a weeknight staple on your menu.

Huon Salmon Mexicana
10 Minutes
20 Minutes


  • 4 x 140g Fresh Huon Salmon portions
  • 440g Cannellini beans, drained
  • 1 tsp Cumin, ground
  • 2 Cups Passata
  • 2 Cups Purple corn chips, crushed
  • 2 tbsp Rice bran oil
  • 1 Avocado
  • 1/2 Cup Sour cream


  1. 1

    Heat a large frypan with the rice bran oil until hot. Add the cubed fresh Huon Salmon and gently cook for 1-2 minutes.

  2. 2

    Add the fresh chilli and ground cumin.

  3. 3

    Add passata and cannellini beans and cook for a further 2-3 minutes.

  4. 4

    Serve with crushed purple corn chips, sour cream and slices of avocado.