Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Tacos with grilled salmon
Everyone loves tacos and those with tender, juicy salmon and powerful spices even more. Ideally, the tortillas should also be briefly grilled.
Cooking time: 20 minutes
For the salmon
| Ingredients (4 servings) | ||
|---|---|---|
| 600 | g | Salmon fillet |
| 1 | teaspoon(s) | Chilli powder |
| 1 | teaspoon(s) | Smoked paprika powder |
| 1 | teaspoon(s) | Curry |
| 2 | teaspoon(s) | Ginger, grated |
| 2 | Garlic | |
| 1/2 | tablespoon(s) | Salt |
| Plenty of black pepper | ||
| 1-2 | tablespoon(s) | Olive oil |
For the relish
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | g | Tinned black beans, drained and rinsed |
| 120 | g | Tinned sweetcorn |
| 1 | Red onion, chopped | |
| 1 | bunch | Coriander, plucked |
| 1-2 | Jalapeño chilli or red peppers, deseeded to taste | |
| Juice of half a lime | ||
| Olive oil | ||
| Salt | ||
To serve
| Ingredients (4 servings) | ||
|---|---|---|
| 8-12 | Corn or flour tortillas, heated | |
| 2 | Avocados, pitted, peeled and diced | |
| 150 | g | Fresh Cotija cheese, alternatively breadcrumbs |
| 250 | ml | Sour cream |
| 1 | bunch | Fresh Mint |
| Chilli oil | ||
| 2 | Limes, quartered | |
- For the salmon, preheat the oven to the top grill setting.
- Mix all the spices for the rub in a small bowl. Rub the top of the salmon with a thick layer and place on a baking tray lined with baking paper. Drizzle with olive oil.
- Grill for approx. 8 minutes until the spices are clearly coloured; the fish should ideally still be translucent on the inside.
- For the relish, mix the black beans, corn, onion, coriander, chopped chilli, lime juice, olive oil and salt. Season to taste.
- To serve, tear the salmon into large pieces with a fork and arrange together with the tortillas, relish, avocados, cotija cheese, sour cream, chilli oil and mint and let everyone fill their own tacos.
