Salmon Tacos with Grapefruit & Avocado Recipe, by Alexina Anatole
By Alexina Anatole
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Easy
"This is a versatile recipe: equally as perfect for a weeknight dinner as it is for a weekend taco party (simply scale up the quantities).
It has a lovely balance of flavours and textures: spice and bitterness from charred salmon and fresh grapefruit, acidity from lime, freshness from cucumber, creaminess from avocado and crunch from radishes.
I am indebted to Milli Taylor for this way of cooking salmon, which ensures a crisp, charred outside and juicy inside.
If you opt for traditional corn tortillas (made with masa harina), this recipe becomes gluten-free."
Extracted from Bitter by Alexina Anatole (Square Peg, £27).
Bitter is a celebration of the complexity of sharp, tart and acidic flavours. With ideas and recipes you won't have thought of before...
Ingredients for Salmon Tacos Serves: 4
- 4 salmon fillets, about 150–200g each, skinned and pin-boned
- Spice rub:
- 1/2tbsp cumin seeds, toasted and ground
- 1tsp hot paprika
- 1tsp dried oregano
- 1/2tsp cayenne pepper (or chilli flakes)
- 1tsp garlic powder
- 1/4tsp fine sea salt
- 1tsp maple syrup
- 2tbsp vegetable oil
- Avocado crema:
- juice of 1 lime, or to taste
- 1/4tsp fine sea salt
- 30g creamed coconut or coconut cream
- 1tbsp freshly boiled water (omit if using coconut cream)
- flesh of 1 avocado
- 20g fresh coriander, leaves and stalks
- 1 green chilli, deseeded
- 1cm piece of fresh root ginger, peeled and roughly chopped
- 1/2 small garlic clove, grated
- 1/2tsp maple syrup
- Grapefruit salsa:
- 1 red grapefruit, peeled, segmented and roughly chopped
- 10 radishes, trimmed and quartered
- 1/2 cucumber, thinly sliced into half moons
- pinch of flaky sea salt
- To serve:
- 9–12 tacos (soft or hard, according to preference) or tostadas
- small handful of mint leaves
- small handful of pumpkin seeds, lightly toasted
How to make Salmon Tacos
- Preheat the oven to 160°C fan/180°C/350°F/gas mark 4. Line a baking tray with foil.
- To make the spice rub, toast and grind the cumin seeds, then combine with the paprika, oregano, cayenne and garlic powder, and mix with the salt, maple syrup and oil to form a paste. Lay the salmon fillets on the baking tray and coat with the spice rub (use your hands).
- Heat a heavy-based frying pan (skillet) over a high heat until very hot, then add the salmon fillets and sear well on all sides (45–60 seconds per side). Return the salmon fillets to the baking tray. (You may have to do this in batches, depending on the size of your tray – you don’t want to crowd them as this will prevent you getting a good crust on your salmon.)
- Transfer the salmon to the oven, cook for 5 minutes, then remove to rest.
- For the avocado crema, I find it easiest to use a stick blender. Simply combine the ingredients in a tall container (or jug) and blend until thick and creamy. If using a food processor, use the small bowl: combine the lime juice, salt, coconut cream and boiled water and blend until smooth, then add the rest of the ingredients and blend. Add more lime juice or salt, to taste, or an extra splash of water, if needed, to get the right consistency.
- For the grapefruit salsa, combine the ingredients in a small serving bowl and mix gently.
- When ready to serve, warm through your tacos, if liked. Then put all the elements in the middle of the table and allow everyone to build their own. To build a taco, I recommend a spoonful of the avocado crema, followed by the salsa, then flakes of salmon. Garnish with mint leaves and a sprinkling of toasted pumpkin seeds.
About the author
Alexina Anatole started her career on the trading floor in London. But food was always a big focus. After many years of watching the show, she decided to apply for MasterChef, and reached the final. Her book Bitter is a celebration of the complexity of sharp, tart and acidic flavours. With ideas and recipes you won't have thought of before. MORE: See Alexina's Top Picks of Sous Chef ingredients.
