At the dawn of Spring, you can feel the hope & excitement. The afternoons begin to stretch their legs, produce seems fresher & if you're anything like me, Riesling & Pinot Gris are on your mind.
With 20 degrees & sunshine forecast in Adelaide this week, we bring you this tribute to Spring with fresh flavours you can share & devour.
Easy to prep. No cooking. You'll love this clean-eating gem.
Here's what you need [serves 4]
450g sashimi grade salmon. Skinless & boneless. We usually prefer tail pieces.
1 x bunch spring onion.
1 x avocado
1 x red onion
1 x chilli
2 x tablespoons jalapeños
1/2 bunch coriander [choose carefully. Look for highly fragrant bunches]
2 x limes
1 x lemon
1/4 red cabbage
1/2 cup corn kernels
12 x corn tortillas
Cut the salmon into small cubes [< 1cm] & place in a large mixing bowl.
Finely chop spring onion, red onion, chilli, jalapeno & add to the mixing bowl containing the salmon cubes. Halve the avocado & remove the seed then carefully dice the flesh & add to mixing bowl.
Wash the coriander 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.
Here you can consider the addition of more salt to your taste.
Finely slice red cabbage.
Warm corn tortillas in a non stick pan.
Serve the salmon mix in the tortillas on a bed of red cabbage & a selection of hot mexican sauces.