serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Dinner Party Express
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 500 g piece salmon, centre cut, skin off and pin boned, at room temperature
- 1 tbsp chipotles in adobo sauce or 2 tsp chipotle powder
- 1 ½ tsp garlic powder
- 2 tsp onion powder
- 50 g butter
- 2 limes, juiced, plus extra wedges to serve
- 1 Lebanese cucumber, thinly sliced
- 100 g pickled jalapeños and pickle juice from jar
- 1 large avocado
- 1 medium bunch coriander, leaves picked, stalks chopped
- 12 corn tortillas
- 200 g sour cream
Instructions
- Preheat the oven grill to high. Place the salmon on a baking tray lined with baking paper.
- Combine chipotle, garlic powder, onion powder and butter in a bowl. Season, then brush over salmon. Grill salmon for 8 minutes or until charred and just cooked. Drizzle with 1 lime and set aside to rest.
- Combine the cucumber and pickled jalapeños (with the jalapeño pickling liquid). Set aside until ready to use.
- Chop the avocado, toss with coriander stalks and drizzle over juice of 1 lime. Season to taste.
- Toast the tacos in a dry frypan to give them some colour, or warm a stack of them up in the oven, wrapped in foil. Spread the tacos with some sour cream. Add some flaked salmon, avocado, cucumber and jalapeno pickle and the coriander leaves. Serve with extra lime wedges.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Dinner Party Express
