Salmon Entertaining

Tandoori salmon tacos with coconut and coriander crema

Name: Tandoori salmon tacos with coconut coriander crema recipe
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: 4 x 200g skinless salmon fillets; 8 small soft corn or flour tortillas; 2 cups (110g) finely shredded white cabbage; 1 medium red onion, finely sliced; 1 large avocado, chopped or sliced; 1 cup coriander leaves; Lemon wedges, to serve; 1 tbs vegetable oil; 1/2 cup (140g) Greek-style yoghurt; 4 garlic cloves, peeled; 2cm piece (10g) ginger, peeled, chopped; 2.00 tbs lemon juice; 1 tsp ground cumin; 1 tsp paprika or mild red chilli powder; 1/2 tsp garam masala; 100g fresh coconut, flesh scooped out; 1/2 garlic clove; 1/4 bunch coriander, leaves and stalks chopped; 2 tbs Greek-style yoghurt

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Tandoori salmon tacos with coconut crema — Ben Dearnley

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by Anjum Anand

Writer

Feb 16, 2022

“These tacos are a juxtaposition of smoky umami flavours, crunchy vegetables and delicious coconut ‘crema’. The crema is based on a coconut chutney recipe, I don’t like to make it too thin as I don’t want to lose flavour. There will be extra crema – freeze this for another time." – Anjum Anand

4 x 200g skinless salmon fillets
8 small soft corn or flour tortillas
2 cups (110g) finely shredded white cabbage
1 medium red onion, finely sliced
1 large avocado, chopped or sliced
1 cup coriander leaves
Lemon wedges, to serve

Marinade

1 tbs vegetable oil
1/2 cup (140g) Greek-style yoghurt
4 garlic cloves, peeled
2cm piece (10g) ginger, peeled, chopped
1 tbs lemon juice
1 tsp ground cumin
1 tsp paprika or mild red chilli powder
1/2 tsp garam masala

Coconut & coriander crema

100g fresh coconut, flesh scooped out
1/2 garlic clove
1/4 bunch coriander, leaves and stalks chopped
2 tbs Greek-style yoghurt
1 tbs lemon juice

Method

1.

For the marinade, place all ingredients in a blender and whiz until smooth. Season to taste – it should be tangy and salty.
2.

Place salmon and marinade in a non-reactive bowl. Mix well, cover, and chill for 30-45 minutes to marinate. Preheat oven grill to 250°C.
3.

For the crema, place all ingredients in a food processor and whiz until roughly chopped. Season and set aside. Place salmon on an oiled baking tray.
4.

Place on the top shelf of the oven and grill for 10-12 minutes until cooked through. While the fish is cooking, wrap tortillas in foil and place on the bottom shelf of the oven for the last minute or two to warm.
5.

To serve, scatter cabbage over the base of each tortilla and top with onion, avocado, coriander and chunks of fish. Finish with coconut and coriander crema. Serve with lemon wedges.