Cajun salmon tacos
Spicy salmon with a zingy salad
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red cabbage, sliced thinly
tin black beans
cob of corn
mini flour tortillas
Handful of coriander
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- Preheat the oven to 180℃
- Start by preparing the cabbage. Add the sliced cabbage to a bowl with the lime juice and a good pinch of salt. Stir this up and set to one side. Stir again half way through the salmon cooking. Optional - you can cover with cling film and weigh the cabbage down with another smaller bowl so that more of it is covered by the lime juice. The lime juice will soften the cabbage so don't leave it for much longer than 20 mins as it's nice to have some crunch in the taco.
- Lightly oil a baking tray and add the salmon fillets, skin side down. Season with salt and pepper, then sprinkle over the cajun seasoning onto the flesh. Bake in the oven for around 18 minutes until cooked through.
- Next prepare the charred corn. Add a teaspoon of oil to a frying pan and on a moderate heat. Add the corn, and let it sit until it starts to blacken. Rotate the corn every couple of minutes until the whole cob is lightly charred. Remove from the pan and slice the corn from the cob.
- Add the corn back to the frying pan with the rinsed black beans. Add a pinch of salt and a squeeze of lime juice. Keep stirring until warmed through.
- By now, the salmon should be cooked, remove from the oven and allow to rest.
- Now layer up the tacos, I like to do this on a big chopping board but you could take the components to the table and let people do it themselves.. First take each tortilla and add a tablespoon of soured cream. Spread it out across the tortilla. Add a handful of the cabbage and spread out across the soured cream. Add the bean and sweetcorn mixture on the top. Take the salmon flesh and flake it across the top of the tacos, before sprinkling with the coriander.