Teriyaki Salmon Fillet Tacos
with Sweet Potato Chips, Pickled Onion and Toasted Sesame Mayo
These Teriyaki Salmon Fillet Tacos are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Red Onion
15
Rice Vinegar
2
Sweet Potato
2
Salmon Fillets
(Contains Fish)
15
Sesame Seeds
64
Mayonnaise
(Contains Egg, Mustard)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Honey
25
Ketjap Manis
(Contains Soya)
1
Baby Gem Lettuce
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
1
Sugar for the Pickle
1
Water for the Mayo
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve, peel and thinly slice the red onion (see ingredients for amount). Pop it into a small bowl and add the rice wine vinegar and sugar for the pickle (see ingredients for amount). Add a pinch of salt, mix together and set aside.
Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 25-30 mins. Turn halfway through.
Lay the salmon fillets, skin-side down, onto another baking tray lined with baking paper. Season with salt and pepper. Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle. Once cooked, transfer to a board, skin-side up. Allow the salmon to cool a little, then peel off and discard the skin. Pop the salmon into a medium bowl and gently pull apart into large flakes. Set aside.
While everything cooks, heat a medium frying pan on medium heat (no oil). Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Take the pan off the heat, then divide the sesame seeds between 2 medium bowls. Add the mayo and water for the mayo (see ingredients for amount) to one of the bowls. Season with salt and pepper. Stir together, then set aside.
Pop the (now empty) frying pan back on medium heat (no oil). Pour in the soy sauce, honey, and ketjap manis, then simmer until thick and sticky, 3-5 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Stir in the second bowl of sesame seeds, then pour the sauce over the flaked salmon. Gently stir to combine. Meanwhile, trim the baby gem and halve lengthways. Thinly slice widthways. Add to the sesame mayo and toss to coat.
Pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. To assemble, top each tortilla (3 per person) with spoonfuls of sesame mayo salad, teriyaki salmon and onion pickle - as much as you'd like. Serve with the sweet potato chips alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!
