1 side salmon
1 net organic limes
1 net organic lemons
1 ripe mango
1 - 2 Thai chilies (as desired)
black sesame seeds
1 cucumber
1 bunch of young/spring onions
2 red onions
3 tbsp olive oil
1 pot of basil
2 ripe avocados
1 red bell bell pepper
1 tbsp tahini
1 - 2 tbsp Greek yogurt
salt, pepper, brown sugar
Taco shells
Honey mustard sauce
aioli
Przygotowanie
Mango and cucumber salsa:
Peel the mango and cut into fine cubes. Peel the cucumber, cut in half and remove the seeds - then also cut into even cubes. Deseed and finely chop the Thai chillies. Finely dice the red onion. Cut 2 spring onion stalks and mix everything together.
Toast the black sesame seeds without oil in a pan and leave to cool, finely chop a few basil leaves, add the zest and juice of a lime, salt and ground pepper to the fresh ingredients and mix with 2 - 3 tbsp olive oil. Leave to infuse in the fridge for approx. 1 hour and taste if necessary.
Guacamole:
Halve the avocados, remove the stone and scrape the flesh out of the skin with a spoon, finely dice the red bell pepper and red onion.
Mash the avocado in a bowl with a fork and add the chopped onion and bell pepper. Add the zest and juice of a lime (optionally a lemon), salt and pepper from the grinder, a tablespoon of tahini and 2 tbsp of yogurt and mix well.
(season to taste if necessary)
Flame salmon:
Wash the salmon side well, pat dry and parry. Season with salt and ground pepper and a little brown sugar.
Lightly oil the flamed salmon board and sprinkle with coarse sea salt (makes it easier to clean the board after grilling).
Position the salmon on the board and secure with the lightly oiled flame-grilled salmon board clamp and sprinkle the zest of 1 lime and 1 lemon over the fish.
Ready to grill
Preparation:
Grill the salmon over open embers to a core temperature of between 54°C and 60°C, depending on the desired degree of doneness.
Heat the taco shells briefly over an indirect heat, add 1 tbsp of mango-cucumber salsa and 1 tbsp of guacamole to the taco shells and spread the pieces of flamed salmon directly on top. Drizzle with honey mustard sauce and aioli to taste, garnish with a lime wedge and serve.
