Serves 4 (2 tacos each)
Ingredients
2 tbsp Smoked paprika
1 tsp Dried oregano
1/2 Cayenne pepper
1 tbsp Brown sugar
1 tbsp Dried onion powder
1 tsp Dried garlic powder
1/2 tsp dried thyme
1 tsp Salt
500g Salmon fillet
2 tbsp Extra virgin olive oil
600g Unpeeled celeriac
1 Red onion
2 Lemons
100ml Low-fat sour cream
Salt and pepper
2 tbsp Extra virgin olive oil
8 Small tacos or soft wheat wraps
Here’s how
Place all the spices together into a pestle and mortar and grind together, or mix together in a bowl.
Drizzle the salmon in olive oil and rub all over, this will help the spices stick and the skin crisp up.
Preheat a non-stick frying pan, when hot place the salmon skin side down into the pan.
Cook the salmon for 10 minutes on medium heat on the skin side, the skin will start to burn, don’t worry as we are using the skin as a protective cover for the fish and will be peeling it away later.
Meanwhile to make the slaw, peel and wash the celeriac before cutting into thin slices and then match sticks.
Place the celeriac into a bowl with the sliced red onion and cover with lemon juice.
Season with a little salt and pepper and leave to stand for 10 minutes.
Pour off the access liquid and stir in the low-fat sour cream.
After 10 minutes turn the salmon over and remove it from the heat (the residual heat from the pan will finish the cooking process).
Peel the salmon skin of the fish and serve up with warm tacos and the celeriac slaw.
I like to finish my taco with a drizzle of extra virgin olive oil and a squeeze of fresh lime, but it's up to you.
