Sweet Soy Salmon Fusion Tacos
with mango salad, zesty garlic mayo & homemade fries
The combination of seafood and Mexican cuisine has its roots in Mexico's coastal regions, where fresh fish and shellfish are abundant.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Salmon fillet
(Contains Vis)
3 piece
Mini tortillas
(Contains Tarwe May be present Soja, Mosterd)
1 piece
Little gem
200 g
Potatoes
½ piece
Red onion
½ piece
Mango
½ sachet(s)
Korean-style spice mix
(Contains Tarwe, Sesamzaad, Soja)
20 g
East Asian-style sauce
(Contains Soja, Tarwe)
½ piece
Garlic
½ piece
Lemon
Not included in your delivery
1 tablespoon
Red wine vinegar
1 teaspoon
Sugar
1.5 tablespoon
Sunflower oil
2 tablespoon
[Plant-based] mayonnaise
1 tablespoon
[Reduced salt] soy sauce
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Slice the onion into thin half rings. In a bowl, combine the sugar with half of the red wine vinegar. Add the onion and season with salt and pepper, then mix well to combine. Set aside until serving, stirring occasionally.
Peel or thoroughly wash the potatoes and then cut into fries of no more than 1cm thickness. Transfer to a bowl and drizzle with a third of the sunflower oil, then toss well to coat. Transfer to a parchment-lined baking sheet and bake in the oven for 15 - 20 minutes. Add half of the Korean-style spices and toss well to coat, then return to the oven for another 15 - 20 minutes.
Pat the salmon dry with kitchen paper and coat with the rest of the Korean-style spices. Season with salt and pepper, then drizzle with another third of the sunflower oil. Transfer to a parchment-lined baking sheet, skin-down. Place the unpeeled garlic clove alongside, then bake in the oven for 10 - 12 minutes.
Meanwhile, heat the tortillas in the oven for 2 - 3 minutes. Peel the mango and cut into batons. Roughly chop the lettuce. In a salad bowl, combine the rest of the sunflower oil and red wine vinegar with half each of the soy sauce and mayonnaise.
Zest the lemon and then juice it into a bowl. When the salmon is done, peel off the skin and discard. Transfer the salmon to the bowl and use two forks to shred it into large, rough flakes. Add the East Asian-style sauce and the rest of the soy sauce. Squeeze the roasted garlic into a small bowl. Add the rest of the mayonnaise and 1 tsp lemon zest per person. Mix well to combine, then season to taste with salt and pepper.
Transfer the mango and lettuce to the salad bowl, then toss well to combine with the dressing. Fill the tortillas with some of the salad, the salmon and the pickled onion. Drizzle with some of the garlic mayonnaise and serve the rest with the fries. Serve the rest of the salad alongside.