Spiced Blackened Salmon Tacos with Orange Salsa
There is a reason why fajita night had every family in a chokehold in the 2000s, and it is because it is a really fun way to eat. Popping lots of things in the middle of a table and getting people to help themselves is relaxed, a little chaotic, and ultimately communal – the way I like all my meals to be. These tacos look much fancier than they are, but in reality this meal involves very little cooking; all you need to do is make a zingy salsa, and grill chunky sides of salmon in spices until the flesh is charred. It would make a brilliant dinner on a weekend, but is also easy to bang together on a Wednesday night after work.
Method
Based on 4 servings, adjust as needed.
Step 1
Spoon the paprika, cumin, cayenne pepper, dried oregano and soft brown sugar into a bowl, along with the salt and the olive oil. Mix until you have a paste.
Step 2
Place your salmon in a large baking tray, skin-sides down, and rub the spice paste all over the flesh.
Step 3
Preheat your grill to high.
Step 4
To make the salsa, peel and finely dice the red onion, and finely chop the red chilli. Mix together in a bowl. Roughly chop the coriander, and set it aside. Slice the top and bottom ends off the oranges so that you can stand them up flat, then work your knife around them to peel off the skin. Cut the flesh into 2cm rounds, then dice them into 1cm chunks.
Step 5
Add the diced oranges to the bowl with the onion and chilli, along with any juices, then give it all a good mix to combine.
Step 6
Place your salmon under the hot grill and cook for 7–8 minutes – the top will char and get a beautiful crust, while the flesh will stay tender and soft.
Step 7
While your salmon cooks, heat your tortillas. Turn a small burner on your hob to high and place your tortillas one at a time on the grate above the flame. Cook for a few seconds on each side, turning them over with metal tongs. Keep them warm by wrapping them in a clean tea towel while you cook the rest. Alternatively, cook them for about 20 seconds on each side in a hot, dry frying pan.
Step 8
Stir the coriander into the salsa. Pop your tortillas onto plates, and bring the salmon and salsa to the table, then let everyone serve themselves by flaking off the salmon, and adding it to their tortillas with a spoonful of salsa and a squeeze of lime and some spicy rice, if you like
- Ingredients
- Based on 4 servings
-
1 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
1 tsp Soft Light Brown Sugar 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
15g Coriander 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 Red Chillies 1x Sainsbury's Red Chillies 65g -
3 Oranges, peeled, cut into rounds and diced 3x Sainsbury's Oranges -
12 Corn Tortillas 2x Sainsbury's Mini Tortilla Wraps x8 -
4 Chunky Salmon Fillets, or a large, uncut piece if you can get it. 1x Sainsbury's Skin on ASC Scottish Salmon Fillets x4 480g -
0.5 tsp Dried Oregano 1x Sainsbury's Oregano 12g -
0.5 Red Onion 1x Sainsbury's Red Onions Loose -
1 level tsp Cayenne Pepper 1x Sainsbury's Cayenne Pepper 42g -
1 tsp Maldon Salt 1x Maldon Sea Salt Flakes 250g -
1 Lime, cut into wedges 1x Sainsbury's Limes -
1 tbsp Sweet Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
2 Pouches Mexican Rice 2x Ben's Original Mexican Style Microwave Rice 220g