Wild Salmon Mexican Wrap with Roasted Corn Mexicana
| Prep-time | Bake-time | |
|---|---|---|
| 5 min | 45 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 6 people |
INGREDIENTS
- Ingredients for the salmon
- 1 packet of Wild Alaskan Sockeye Salmon 800g
- 1 tbsp Blossom honey 750g
- 1 tbsp Ardo ginger 250g
- 1 tbsp Ardo diced red chilli 250g
- 1 tbsp Ardo shallot 250g
- 1 tbsp Ardo diced garlic 250g
- 1 tbsp Ardo parsley 250g
- 1 tbsp Maldon sea salt flakes 250g
- 2 tbsp Chorio Olive Oil Koroneiki variety 1L
- Ingredients
- 2 packs of Alfa corn tortilla 6x25cm 370g
- 1 bowl of Ardo Mexican style roasted corn 1kg
- 1 tbsp Chorio Olive Oil Koroneiki variety 1L
- 1 Iceberg lettuce 350g thinly sliced
- 2 tomatoes cut into small cubes
- 2 pieces of avocado cut in half 500g
- 2 pieces of lime
- 1 bunch of fresh coriander (leaves only)
- Ingredients for the sauce
- 50g sauce for spring rolls 295ml
- 100g Callowfit mayonnaise 300ml
- 1 lime zest and juice
METHOD
1. In a bowl, add all the herbs and spices along with the salt, honey, olive oil and mix with a spoon.
2. Place the salmon fillet in a baking tray with non-stick baking paper and brush the mixture over the fillet.
3.Cover with baking paper and foil and bake in a preheated oven at 190°C for 30 minutes.
4. To make the sauce, combine the mayonnaise, the sweet and spicy sauce, the lime zest and the lime juice in a bowl and mix it with a spoon.
5. In a frying pan, add a little olive oil and over medium-high heat, sauté the Mexicana vegetable mixture for 4-5 minutes.
6. Thinly slice the avocado and prepare the lettuce, the tomatoes and the coriander leaves.
7. Reduce heat and add cream. Stir and cook for 5 minutes.
8. Heat the tortilla pies, add the fresh vegetables underneath, the Mexicana mixture on top along with the salmon and sauce, garnish with cilantro leaves and serve.
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