Salmon Tacos

Ingredients:

10 soft tacos’

5 fresh salmon fillets, boneless

3 T butter

1-2 avocado, cut into chunks

1 carrot, julienned

¼ cabbage, green and red, finely sliced

1 yellow capsicum, finely sliced

½ red onion, finely sliced

½ punnet snowpea sprouts

2 red chillies, sliced

1 thumb fresh ginger, finely grated

2 tangelos, peeled and sliced

crispy shallots

handful coriander leaves

Sauce:

1 lemon, juice

½ c white wine

1 lime, juice and zest

4.4 oz butter

2 red chillies, sliced

2 garlic cloves, sliced

Method:

For the taco’s:  cut the salmon fillets in half long ways and season both sides.  Melt the butter in a frypan and cook the salmon a few minutes on each side until lightly golden brown.  Drain on paper towels and keep warm.  In a large bowl toss together the cabbage, carrot, capsicum, onion, sprouts and ginger.  Place a handful of mixed salad in the taco and top with salmon fillet. Add the avocado chunks, tangelo slices, chilli, shallots and coriander leaves.  Spoon over the sauce and serve.

For the sauce:  put the lemon and lime juice, white wine, chilli and garlic in a small saucepan. Put on a medium heat and reduce by 2/3.  Remove from the heat and drop in cubes of butter a little at a time, tossing the pan until all the butter is incorporated and the sauce is slightly thickened and glossy.  Add the lime zest and season.  Keep warm till ready to serve.