Salmon and fennel tacos
With the recent hot weather, I wanted something fresh, healthy and tasty for dinner. In my vegetable box delivery I had received 2 bulbs of fennel and treating it like cabbage in a slaw, it was the perfect companion to the lone salmon fillet I needed to use up. Fennel can be an acquired taste, but when you salt it and dress it in lime juice it takes the aniseed bite down a notch. This whole meal literally took 20 minutes, I seasoned the salmon and spread a layer of wholegrain mustard on top to form a crust in the oven. Serve with simple yoghurt flatbreads, fresh slices of avocado and the flaked salmon. A scattering of diced jalapeños brings it all together, really happy with this one!
Serves 2, you will need:
1/2 cup Wholemeal flour/ plain flour
1/4 cup natural yoghurt ( I use yeo valley in the green tub)
1 bulb fennel
1 lime
2 sustainable salmon fillets
Wholegrain mustard
Avocado
Salt & pepper
Jalapeños
Method
Prep the fennel, cut in half and remove the woody core. Take one half, peel a few of the outer layers off and lay down flat, this makes it easier to slice it thinly. Do this with the whole fennel, make sure you reserve the green leafy bits. Once sliced, place into a bowl and salt. Leave for 5/10 mins until it softens.
Salt and pepper on the salmon, then add a layer of wholegrain mustard on top. Bake in the oven at 180 fan for 8 mins, don’t over cook.. no one wants dry salmon.
Mix 1/2 cup of flour and 1/4 cup of natural yoghurt and pinch of salt in a bowl until it comes together. Kneed for a few seconds until it forms a ball, separate into 6 little balls. Roll out on a well floured board until they are thin and look like tacos.
Rinse the fennel under cold water, dry throughly. Squeeze in the juice of one whole lime and the zest. Add chopped fennel leaves (the green bits we saved earlier).
Take the salmon out the oven and flake into large chunks. If you cook it right it will flake away into good thick layers.
Cook the flatbreads/tacos in a hot dry pan, turning until they are coloured on both sizes with nice little air pockets.
Slice an avocado into thin strips and place onto each taco. Add salmon flakes, the fennel slaw and scatter over diced jalapeños.
