Pulled salmon tor­tillas with red cab­bage slaw

SERVES 4 PREP + COOK TIME 30 MIN­UTES

Australian Women’s Weekly NZ - - EASY DINNERS -

FIVE IN­GRE­DI­ENTS

1/4 small (200g) red cab­bage 3 tea­spoons chipo­tle Tabasco sauce 8 small (200g) white corn tor­tillas 1 bunch (100g) fresh co­rian­der 600g piece skin­less, bone­less salmon fil­let

STA­PLES

2 ta­ble­spoons red wine vine­gar 2 tea­spoons caster su­gar 2 ta­ble­spoons ex­tra vir­gin olive oil salt and pep­per 1 Pre­heat oven to 200°C (180°C fan-forced). Line an oven tray with bak­ing pa­per. 2 Finely shred the cab­bage. Whisk 1/2 tea­spoon Tabasco, vine­gar and caster su­gar in a large bowl un­til su­gar dis­solves. Add cab­bage; toss gen­tly to com­bine. Sea­son well. 3 Wrap tor­tillas in foil; heat in the oven for 10 min­utes. 4 Pick co­rian­der leaves from stems; re­serve. Clean co­rian­der roots; process roots and stems in a small food pro­ces­sor un­til chopped finely. Place salmon on lined oven tray; spread the co­rian­der mix­ture on both sides, driz­zle with olive oil. Sea­son. 5 Bake salmon for 10 min­utes or un­til just cooked through. Us­ing two forks, pull salmon, flak­ing it into large pieces; driz­zle with re­main­ing Tabasco. 6 Serve warm tor­tillas topped with red slaw, pulled salmon and re­served co­rian­der leaves. Not suit­able to freeze. Tor­tillas suit­able to mi­crowave.

Add some black beans to the tor­tillas for a more sub­stan­tial meal. Pulled salmon tor­tillas with red cab­bage slaw

Gin­ger beer pulled pork rolls

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