* Percent Daily Values are based on a 2000 calorie diet.
Chopped salmon and kimchi tacos
A simple, healthy dish inspired by Korean street food
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Korean
Servings: 6
Calories: 389kcal
Author: John Torode
Equipment
Pot
Bowl
Ingredients
For the pickled red onions
100mlrice vinegaror coconut or apple
100gcaster sugar
1red onionfinely sliced
For the salmon
4tspvegetable oil
100mllime juice
3drops of good-quality sesame oil
25mlolive oil
100mlcoconut vinegar
4tspfish sauce
4tspsugar syrup
200gskinless salmon filletvery finely diced
To serve
1/2cucumberhalf peeled, deseeded and diced
2spring onionsvery finely sliced
a handful of fresh corianderroughly chopped
kimchi(shop bought or make your own)
stack of small soft white corn taco shells
100gJapanese mayonnaise
Method
For the pickled red onions, put the vinegar and sugar into a pot and bring to the boil.
Remove from the heat as soon as it comes to the boil, leave to cool for two minutes, then drop in the onion and stir. Set to one side until cold.
For the salmon, mix all the liquids together in a bowl, then add the salmon, stir, and leave for 10 minutes.
To assemble and serve, mix together the cucumber, spring onions, coriander and pickled red onion slices and add to the salmon mixture. Stir well.
Warm the taco shells according to the packet instructions. Spoon the salmon mixture and kimchi into the tacos, then squidge some Japanese mayo over each one. Serve immediately.