Huon Salmon Taco with Coriander Dressing & Salsa

Bart Beek, essencebbqLAB, Serves 4


For the dressing

100g coriander leaves and stems
25g pickled Jalapeno’s
1 pinch chilli powder
2 cloves garlic
½ lime (juice only)
100g Greek yoghurt
100g mayonnaise
1 tsp Pink Lake salt

For the slaw
500g white cabbage thinly shredded
160g white onion thinly sliced
150g carrot peeled and grated
50g spring onion thinly sliced

For the salsa
8 small yellow tomatoes
¼ red onion
1 tbsp pickled jalapeno’s
1 clove garlic (crushed)
2 tbsp coriander (chopped)
½ lime (juice only)
45ml Mount Zero Frantoio extra virgin olive oil
Pink Lake salt to taste

400g skinned Huon Salmon cut into 8 even strips
30ml Mount Zero Frantoio extra virgin olive oil
1 tsp sweet smoked paprika
Pink Lake salt to taste
½ lime
La Tortilleria corn tortillas, lightly charred over a flame


For the dressing, simply place all ingredients into a blender and blitz until smooth. Pop into the fridge until required. 

For the slaw, combine all ingredients and set aside. 

For the salsa:
Cut the tomatoes, red onion and jalapeno into small dice and place into a bowl. Add in the
remaining ingredients, check the seasoning and set aside.

To cook the salmon, pre-heat a flat plate on your bbq to medium heat and lightly coat
with 10ml of olive oil. Combine the paprika with the remaining olive oil and season well. Brush the flavoured oil over the salmon. Place the salmon strips onto the heat and grill for 30 seconds. Carefully turn over and grill for another 20 seconds. Turn off the heat and squeeze the lime juice over the salmon. Remove and set the salmon aside.

To serve, place a tortilla onto a board and add a little slaw. Spoon the coriander dressing over the slaw and onto the tortilla. Place a portion of salmon over the top and scatter some of the salsa over the salmon. Finish with a little Pink Lake salt and several coriander leaves.

Bart Beek

Recipe Ingredients from the Mount Zero Range