Products in this catalogue
Cucumber Ela REUts [s) Pair ai Perce i tela 4 Chops with Lr Car) Salmon Tacos with Pineapple Salsa — rep: 20 Minutes cook:12 Minutes Serves: 4-5 = For the tortillas: For the salsa: 1, Preheat the oven to 200°C (180°C fan-forced) ee * 460g The Fishmonger 2 tsp The Olive Tree olive oil 2. Peel, core and chop pineapple into 2cm pieces. salmon fillets, skin removed * Ve fresh pineapple Finely chop onion. Chop coriander leaves. *2 tbsp The Olive Tree olive oil SE areiadanin 3. Heat2 teaspoons of olin a medium, non-stick frying pan. 2 tbsp Asia Specialities Cook pineapple for 1-2 minutes or until caramelised. *Yabunch fresh Transfer to a bow! and cool. Add red onion and coriander. chilli & garlic sauce coriander leaves *2tbsp Bi lish : 4. Meanwhile, cut salmon into 2.5cm cubes. Place in bowl and BP Bran wer> Honey, *1long green chilli, stir in remaining oil, sauce, honey and paprika. Season with *1tsp Stonemill paprika seeded and chopped salt and pepper. Place salmon in a single layer on prepared tray. © 10 El Tora tortillas Cook in oven for 10 minutes until cooked and slightly golden. #2 cups savoy cabbage, shredded Grill for last minute if necessary. 5. Heat or char-grill the tortillas until warm. Serve with the salmon, 1 avocado, diced pineapple salsa, shredded cabbage, avocado and sour cream. * 300ml Farmdale sour cream 34 Pricesare correct at time of printing and are subject to change M7
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