Looking for something Quick and Healthy?
The team at Minerds Bell Consultancy Group is looking forward to the sunshine and making the most of the long weekend. We'll be busy in the kitchen (or on the BBQ) making our very own salmon tacos!
Salmon Tacos (Serves 4)
2-3 Large skinless salmon fillets
2-3 Tortillas per person
Red cabbage
1 Granny Smith apple
4 Spring onions
Cucumber
Miso paste
Maple syrup
Kewpie mayonnaise
Fried shallots
Olive oil for dressing
Lime juice
Salt
Method
Preheat oven to 200°C. In a jug mix 3tsp of miso paste with 3tsp hot water to loosen the paste, add maple syrup to taste. Line a tray with baking paper and place salmon fillets in the tray (the marinade is sticky so this makes clean up a breeze!). Pour the miso maple marinade over the salmon coating the fillets thoroughly and bake for 20-30mins until the fish is cooked through, basting every 10mins.
Shred half the cabbage into a bowl and cover with cold water, let sit for 5 minutes (this stops everything turning red and adds that extra fresh crunch factor). Cut the apple into matchsticks and thinly slice the spring onion (don't be afraid to use the green bits too). Just before serving drain the cabbage, add the apple and spring onion. Dress the slaw with a drizzle of olive oil, big pinch of salt and squeeze of lime juice. Dice half the cucumber and set aside to sprinkle on top of the taco.
Time to build, we know taco building is a very personal thing (we promise we won't judge you...). We like to build our tacos like this... Start with the tortilla, add the slaw, next some salmon fillet, sprinkle cucumber and fried shallots and finally top with a drizzle of kewpie mayonnaise and a squeeze of lime juice.
Like our recipes? Please send us your photos! minerdsbell@minerdsbell.com.au
If you have any questions call Hayley on 8373 1711, she's more than happy to share her kitchen tips!
