Huon Salmon Taco’s with Coriander Dressing and Salsa

Perfect home made Salmon Tacos cooked in under a minute? Yes please!

Huon Salmon Taco’s with Coriander Dressing and Salsa
Preparation:
20 Minutes
Cooking:
1 Minutes
Serves:
4

Ingredients

  • FOR THE DRESSING
  • 100g coriander leaves and stems
  • 25g pickled Jalapeno’s
  • 1 pinch chilli powder
  • 2 cloves garlic
  • ½ lime (juice only)
  • 100g Greek yoghurt
  • 100g mayonnaise
  • 1 tsp salt
  • FOR THE SLAW
  • 500g white cabbage thinly shredded
  • 160g white onion thinly sliced
  • 150g carrot peeled and grated
  • 50g spring onion thinly sliced
  • FOR THE SALSA
  • 8 small yellow tomatoes
  • ¼ red onion
  • 1 Tbsp pickled jalapeno’s
  • 1 clove garlic (crushed)
  • 2 Tbsp coriander (chopped)
  • ½ lime (juice only)
  • 45ml extra virgin olive oil
  • Salt to taste
  • FOR THE SALMON
  • 400g Huon Salmon cut into 8 even strips
  • 30ml extra virgin olive oil
  • 1 tsp sweet smoked paprika
  • Salt to taste
  • ½ lime
  • 8 small corn tortillas lightly charred over a flame

Method

  1. 1

    DRESSING

    Place all the ingredients into a blender and blitz until smooth. Place into the fridge until required.

  2. 2

    SLAW

    Combine all the ingredients and set aside.

  3. 3

    SALSA

    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.

  4. 4

    SALMON TACOS

    Pre-heat the flat plate or Teppanyaki plate of the barbecue to medium heat and lightly coat with10ml of oil.

  5. 5

    Combine the paprika with the remaining oil and season well. Brush the flavoured oil over the salmon.

  6. 6

    Place the salmon strips onto the heat and grill for 30 seconds. Carefully turn over and grill for another 20 seconds.

  7. 7

    Turn off the heat and squeeze the lime juice over the salmon. Remove and set the salmon aside.

  8. 8

    Place a tortilla onto a board and add a little slaw. Spoon the coriander dressing over the slaw and onto the tortilla. Place a portion of salmon over the top and scatter some of the salsa over the salmon. Finish with a little salt and several coriander leaves.

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