Chipotle Salmon Tacos & Sangria
Ingredients
- For the Salmon
- 6 skinless salmon fillets
- 95g hot chipotle chilli paste
- 4 tbsp yogurt
- zest and juice of one lime
- 1 tbsp honey
- For the dressing
- 8 tbsp of yogurt
- 1 large garlic clove
- 30g of coriander
- 1 jalepeno
- ½ tbsp honey
- Small handful fresh mint, chopped
- Zest
- For the pickle radish
- 200g radishes
- 200ml hot water
- 100ml apple cider vinegar
- 1 tbsp of caster sugar
- 1 tbsp of salt
- Toppings
- 1 whole small cucumber
- 250g cherry tomatoes
- Fresh coriander leaves
- Corn Tacos
- For the Sangria!
- 750ml of rose
- 300ml soda water
- 1 lime
- Pack of Kumquats
- Small pack of pomegranates
- 1 tsp Chilli sugar
Method
- Start by marinating your salmon in a bowl with all the ingredients and leave to marinate for 2 to 6 hours, or overnight.
- While the salmon is marinating add all your dry ingredients into a food processor and blitz until chunky (you can also do this by hand or in a pestle and mortar).
- Place in a bowl and add the yogurt, lime and honey.
- Prep your pickle radish.
- For Salsa: Finely chop the cucumber and tomato, add a splash of olive oil and set aside. Add a splash of lime juice, chilli flakes or toasted cumin seeds if you want to evalute your salsa.
- When your salmon is marinated put the fillets onto a baking sheet lined with baking paper and put into a preheated oven at 200c for 10 minutes, then turn down the temp to 180 for the last 10 minutes of cooking.
- Pan fry your tacos in a frying pan until toasted on each side.
- Chop the coriander to garnish.
- Assemble your tacos to your desire and enjoy!
- FOR THE SANGRIA: 1) Sice the lime and Kumquats into small slices. 2) Add all the ingredients into a jug and leave in the fridge to chill and infuse 3) Enjoy your refreshing summer drink!
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