A quick and easy recipe from Jamie Oliver’s Save with Jamie. It’s a recipe to use up left over roast salmon, but like me, you can easily cook a salmon fillet or two if you don’t happen to have any left over salmon on hand.
The basic flatbread recipe for the tacos is excellent. I make a lot of breads, and this non-yeast ie”flat” bread is the best recipe I’ve found. And it takes a only few minutes to make the dough and a few minutes more to cook the tacos. Easy and quick!
250 g plain flour, plus extra for dusting
2 tbs olive oil
150 ml water
½ a red onion
¼ of a cucumber
2 tablespoons white wine vinegar
2 ripe avocados
6 tablespoons fat-free natural yoghurt
30 g fresh mint
375 g leftover cooked salmon
Optional: salmon skin
Put the flour and a pinch of salt in a bowl. Make a well in the centre and add the olive oil and water. Mix with a fork, and when the mixture comes together, lightly knead on a floured board until the dough is smooth. Divide into 12 portions for small (15cm diameter) tacos, or 6 for larger ones. I went for the bigger as they were easier to fill. Cover with a damp tea towel until you are ready to cook. The tacos are best left to be cooked last so they stay soft and warm.
Peel the onion and slice very finely. Cut the cucumber into matchsticks – but not too thin. Put both into a bowl with a grind of sea salt and mix. Leave till the last minute to develop a “pickly” flavour.
Chop the avocados in half, peel and scoop out the flesh, chop roughly and put into a bowl with the yoghurt and the juice of 1 lime. Add half the mint, chopped. Mash all of this together, or pulse a few times in the food processor. You want the texture to be still a bit chunky.
At this stage, you will need to cook the salmon if you’re not using left overs. I cooked a salmon fillet over a medium heat in a frying pan in a little olive oil. Skin side down for 4 minutes, skin side up for 2 minutes, or until you can see that the fillet is cooked through on the sides. Remove from the pan, and if you want crispy skin on your tacos, remove the skin and crisp up on both sides in the frying pan for a minute or two.
For the flatbread tacos, roll out a dough ball on a floured board, dusting with more flour if it’s sticking. Roll out to a 15cm circle for small tacos or 30cm for larger tacos. Heat a frying pan over medium heat (it should be quite hot) and cook the taco for about a minute on each side or until the taco has a few specks of charring. Don’t overcook – you want the taco to be soft and pliable. Repeat with the other dough balls, stacking them in foil as you go so they stay warm.
Squeeze the excess liquid from the pickle and put into a little bowl. Put the avocado salsa in a bowl too, and put the salmon and its crispy skin if using, on a plate.
Put these onto a board or serving platter. Pile up the tacos. Put the extra lime, mint and optional crispy skin onto the board or serving platter and you are ready for “build your own tacos”.