Teriyaki Salmon Tacos
with Sweet Potato Chips and Toasted Sesame Mayo
Ready in six simple steps, our teriyaki salmon tacos are what treat nights are all about. The delicate flavour of salmon is the perfect match for the tangy, sweet and sour taste of teriyaki. Served with a spooning of sesame mayo and onion pickle, if you ask us, this recipe is spec-taco-ular!
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
2
Salmon Fillets
(Contains Fish)
15
Sesame Seeds
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Baby Gem Lettuce
15
Honey
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
15
Rice Vinegar
½
Red Onion
25
Ketjap Manis
(Contains Soya)
1
Sweet Potato
2
Mayonnaise
Not included in your delivery
1
Sugar for the Pickle
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve, peel and thinly slice the red onion (see ingredient list for amount you need). Put the rice wine vinegar into a bowl and add the sugar (see ingredient list for amount). Stir together, then add the red onion. Stir to thoroughly coat the onion in the pickling liquor, then leave to the side until the end. TIP: Give the onion an extra toss to coat every now and then.
Chop the sweet potato into chips the length and thickness of your index finger (no need to peel). Pop the chips onto a baking tray, drizzle with a little oil, and season with a pinch of salt and pepper. Arrange them in a single layer and pop them onto the top shelf of the oven to cook until golden, 25-30 mins. Turn halfway through.
Lay the salmon on a baking tray skin-side down. Season with salt and pepper. IMPORTANT: Wash your hands after handling raw fish. Roast the salmon for 15 mins. IMPORTANT: The fish is cooked when the centre is opaque. Once cooked, remove to a board skin side up, allow to cool a little, then peel off (and discard) the skin. Pop the salmon into a bowl gently pull apart into flakes. Set aside.
Meanwhile, heat a saucepan on medium heat and add the sesame seeds (no oil). Toast them until golden, 2 mins. Remove the pan from the heat and set aside (we'll use later.) Divide the sesame seeds between 2 separate medium bowls. Add the mayo to one of the bowls along with the water (see ingredients for amount). Season with salt and pepper. Stir together, set aside.
Add the soy, honey, and ketjap Manis to the saucepan, pop back on medium heat and simmer until thick and sticky, 3-5 mins. Stir in the sesame seeds and set aside. Meanwhile, trim the root from the baby gem lettuce then half length ways. Thinly slice widthways, add the baby gem to the sesame mayo dressing and toss to coat. Set aside. Add the teriyaki sauce to the salmon and gently stir to combine.
Add the tacos to the oven for 2-3 mins to warm through. Spread the lettuce salad on the base of each taco (3 per person), then add the teriyaki salmon. Finish with the onion pickle. Serve the sweet potato chips alongside and enjoy!
