Huon Salmon Taco’s with Coriander Dressing and Salsa

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.