+

Salmon

Sauce

To assemble

  • Corn tortillas 20.0 x
  • Mixed baby leaves 250.0 g
  1. Salmon

    • Remove skin from salmon. Set aside. Cut salmon into 2cm dice. 

    • Combine KNORR Tomato Powder with ground cumin and toss with diced salmon. Allow to sit for 15 minutes.

    • Cook salmon in a large pan until cooked through and slightly charred.

    • Deep fry salmon skin until crisp, drain and break into shards to make salmon crackling.

  2. Sauce

    • Combine KNORR American Chipotle BBQ Sauce with HELLMANN'S Real Mayonnaise.
  3. To assemble

    • Warm through corn tortillas. Spread with chipotle mayonnaise mix, top with baby leaves and salmon. Drizzle with extra chipotle mayonnaise and serve with pickled vegetables, coriander sprigs, lime wedges and salmon crackling.
  4. Tip

    • Corn tortillas are sometimes called ‘street tortillas’ as they’re traditionally found at street markets in Mexican. Made from yellow or white corn, use flour tortillas if unavailable.
Home
Products
Recipes
Inspiration
Menu