Fresh, zingy, smokey, crunchy, this recipe appeals on so many levels with its diverse range of flavours and textures. Using salmon is also a healthier alternative to the pork version I have previously made. The preparation of the salsa takes a bit of time but other than that it’s relatively easy to prepare.
The key to the dish is the freshness of the guacamole and salsa while the Old El Paso fajita seasoning works exceptionally well in imparting a smoky flavour to the salmon. It’s a handy recipe to prepare when entertaining as the guacamole and salsa can be made beforehand meaning all is needed is to grill the salmon at the time. Serve by placing all the components in the middle of the table and let people build their own.
Red Onion 1
Cherry Tomatoes 4
Sea Salt 3/4 Teaspoon
1 Bulb of Garlic
Cherry Tomatoes 20
Large Bunch of Coriander
Olive Oil 2 Tablespoons
Sea Salt 1 Teaspoon
Cracked Black Pepper 1 Teaspoon
Red Onion 3
Salmon Fillets 4 portions
Corn Tacos 6
Cheddar Cheese 20g
Old El Paso Smokey BBQ Fajita Seasoning
Start by marinading the salmon with the Old El Paso Smokey BBQ seasoning. Simply sprinkle the seasoning on top of the salmon and the fish will start to absorb the flavour. Repeat once first coat is absorbed and set aside while you prepare the rest of the ingredients.
2. For the Guacamole smash 2 ripened avocados in a bowl. Do ensure they are ripe enough to mash otherwise the texture will be to corse. Next, finely chop 1 small red onion and 5 small cherry tomatoes and incorporate with the avocado. Finish by squeezing the juice of 2 limes along with the sea salt to the bowl and mix well. Place in the fridge until ready to serve.
3. In my opinion, the salsa makes this dish. Yes, you could use a shop bought variety but they pale into insignificance compared to homemade stuff. It does take a bit of extra work but the depth of flavour it produces is well worth the effort. If you decide to make shortcuts in any area of the preparation of this recipe don’t let this be it! So, the idea is to char the ingredients on a BBQ or Grill before they are blended. This will do two things, remove the rawness from the vegetables and provide a slight sweetness but also the charring will impart a smokiness to the salsa that is hard to replicate. I simply cranked the BBQ up and when it reached maximum temp threw on the onions, tomatoes, garlic and limes. Char for around 5 minutes until slightly burnt.
4. Transfer to a blender along with a large bunch of Coriander, Olive Oil, Sea Salt, Cracked Black Pepper and pulse until semi smooth.
5. With the guacamole and salsa made all that is left to cook is the salmon. Set the grill to medium heat and once up to temperature place the salmon on some tinfoil and grill for around 10 minutes. Keep an eye on it though as it can quickly catch and burn past the point of no return.
6. The hard corn tacos just need 15 seconds in the microwave to heat through then its time to dig in. Start by filling the tacos with the guacamole, then chunks of the blackened salmon, a sprinkling of cheese and finish with the zingy salsa. I also went all Instagram and garnished with pomegranate seeds which provide a welcomimg burst of sweetness.
Hope you enjoy,