28th October 2013
I've decided to post this recipe today as I am going to be serving these bad boys up to some folks at an event in Perth tonight. Great for the warmer months and a gimme as a food match with both Riesling and Pinot Gris.
Easy to prepare with no cooking required, this little gem is one of my regulars as it is low fat, high protein, clean eating. The key with this meal is preparation and to ensure good quality fresh ingredients from your local market or greengrocer.
Preparation time: 30 minutes
450g sashimi grade salmon. Skinless & boneless. I find tail pieces the best.
1 x bunch spring onion.
1 x avocado
1 x red onion
1 x chilli
2 x tablespoons jalapeno
1/2 bunch corriander
2 x limes
1 x lemon
1/4 red cabbage
12 x corn tortillas
Corn - mexican foods always taste fantastic with the addition of corn kernals.
The how to...
Cut the salmon into small cubes and place in a large mixing bowl. Less than 1cm cubes are preferred depending on your knife skills.
Finely chop spring onion, red onion, chilli, jalapeno and add to the mixing bowl containing the salmon cubes. Halve the avocado and remove the seed then carefully dice the flesh and add to mixing bowl.
Wash the corriander then pluck as many of the leaves as you can and add to the mixing bowl.
Add the juice of 1 lemon and 1 lime then a pinch of salt for balance.
Peel 1 lime and section the flesh before adding to the mixing bowl.
Mix all ingredients well. You should notice the salmon beginning to cure in the citrus.
Add salt to taste.
Finely slice red cabbage.
Warm corn tortillas in a non stick pan.
Serve with a selection of hot mexican sauces.