Alaska Salmon Barbacoa Tostada

Method

1) Roughly chop the onions, place a large Sauté pan over high heat, add the oil and the onion and fry onions for 5-10 min, until golden
2) Add the spices, paste, vinegar, honey, garlic, salt and pepper and fry for a further 2 minutes
3) Break up the black garlic in the pan and then add the tomatoes and water, cook on low heat for one hour
4) Remove the skin of the salmon and dice it into 3cm pieces, add to the sauce. Gently cook for five minutes
5) Spoon the salmon barbacoa, guacamole and pico de gallo into separate bowls
6) Grill the mini tortilla and place it on the side
7) Finish with fresh lime and plenty of fresh herbs such as coriander, mint, chives and dill

Preparation of Pico de Gallo:

1) Cut each tomato into quarters lengthways, remove the seeds and hard stalk end and dice into ½ cm pieces
2) Dice the red onion into ½ cm pieces
3) Dice half the lime into ½ cm pieces
4) Dice the chilli as small as you can
5) Roughly chop the herbs
6) Transfer all ingredients into a bowl and mix well

Preparation of guacamole:

1) Remove the avocado skin and transfer it into a food processor. Add the rest of the ingredients and blend for one minute
2) Transfer to a bowl and sprinkle a little Tajin over the top