SCORCHED CHIPOTLE SALMON TACOS WITH JALAPENO & CORN SALSA

SERVES 4

2 tbs extra virgin olive oil

11/2 tbs chopped chipotle in adobo

sauce

3 garlic cloves, crushed

2 tsp onion powder

500g piece salmon, skin off,

pin-boned

Juice of 2 limes, plus wedges to serve 2 corn cobs, peeled, silks removed 1 bunch coriander, leaves picked,

stalks chopped

2 ripe avocados, roughly mashed

2 tbs finely chopped pickled jalapenos,

plus 1/4 cup (60ml) pickling liquid 12 x 16cm flour tortillas (we used

La Banderita)

1 baby cos lettuce, leaves separated

Preheat oven grill to high. Line a baking tray with foil.

Combine oil, chipotle, garlic and onion powder in a large bowl. Add salmon and turn to coat. Transfer to prepared tray.

Place tray under the grill, making sure nothing is touching the element, and grill for 5-8 minutes until charred and just cooked through. Drizzle with juice of 1 lime and set aside for 5 minutes to rest. Flake salmon.

Meanwhile, heat a dry frypan over medium heat. Cook corn, turning occasionally, for 5 minutes or until cooked and charred on all sides. Remove from heat and cut away kernels. Reserve pan.

Chop half of the coriander leaves and place in a bowl with the avocado and remaining lime juice. Season with salt flakes and freshly ground black pepper and mix to combine.

In a second bowl, combine the charred corn, jalapenos, pickling liquid, coriander stalks and a pinch of salt flakes. Set aside.

Toast tortillas in the same dry frypan over medium heat to give them colour, or warm up in the oven, wrapped in foil.

Fill the tortillas with baby cos, avocado, flaked chipotle salmon, corn salsa and remaining coriander leaves. Serve with lime wedges alongside.