This recipe is a brilliant combination of asian flavours and spanish flare.
Fresh Asian Salmon served on Soft Tortillas
Ingredients 350g Salmon 1 tsp sesame oil 1 tsp rice wine vinegar 1 Tbsp soya sauce 2 tsp vegetable oil 6 soft flour tortillas Handful of fresh coriander leaves 1 fresh lime 1 mashed avocado Red onion sliced Asian Slaw (ingredients & recipe below) Black Sesame seeds
For the Asian Slaw 2/3 purple cabbage 3 carrots 1 bunch of spring onions 1 bunch of coriander 1 red chilli 3cm piece of fresh ginger 1 garlic clove 1 Tbsp coriander, minced 3 Tbsp sesame oil ¼ cup rice vinegar Zest of 1 lime
Method1 Marinate the portions of salmon for 30 minutes in the sesame oil, rice wine vinegar and soy sauce. 2 In a non-stick pan, add the 2 teaspoons of vegetable oil and put it on medium heat. Add the salmon, flesh side down and let it cook for 3 minutes with the lid on. 3 Flip the salmon and let the fish cook for another 4 minutes. Then set it as aside. 4 Heat the soft flour tortillas in the microwave for a few seconds. 5 Top the tortilla with the Asian Slaw, fresh coriander leaves and sliced red onion. 6 Place a portion of salmon on top of that and top it off with the mashed avocado and a squeeze of lime juice. 7 Sprinkle some black sesame seeds on top and enjoy. Asian Slaw: 1Finely shred the cabbage. Cut the carrots into long strips and thinly slice the spring onions. Place all these ingredients into a bowl. 2 For the vinaigrette: mince the red chilli, ginger, garlic and the coriander and place it into a small bowl. Add the oil, vinegar and lime zest to the dressing and stir to combine. 3 Pour the vinaigrette over the sliced cabbage, carrots and spring onion. Toss the ingredients together and place in the fridge until serving.