Sticky Sesame Alaska Salmon, Corn Taco, Smashed Avo, Asian Slaw
Ingredients
2 tbsp sriracha chilli sauce
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 garlic clove, crushed
2 tsp finely grated ginger
4 x 125g fillets of Alaska salmon; sockeye or keta
1 tbsp sesame seeds
2 ripe avocados, to garnish
Juice of 1 lime
Sea salt flakes
4 corn tortillas
Fresh coriander leaves, to serve
Sliced red onion, to serve
Black sesame seeds, to serve
4 lime wedges, to serve
Tomato salsa, to serve
Asian Slaw
½ head purple cabbage
3 medium carrots, peeled
1 bunch spring onions
Sea salt flakes
Freshly ground black pepper
1 red chilli, deseeded and finely chopped
2cm piece fresh ginger, peeled and finely grated
1 garlic clove, crushed
2 tbsp sesame oil
1 tbsp vegetable oil
4 tbsp rice wine vinegar
1 tbsp sweet chilli sauce
1 lime, zest and juice
A handful of coriander leaves, to serve
Toasted sesame seeds, to serve