I was at the fish market this morning stocking up on fresh salmon. I buy the fillets as a whole side and cut them into pieces and freeze them in individual packs to have when I feel like them – love shopping that way.
The thin ends of the salmon I sliced into strips … here’s how the tacos formed …
About 250g fresh salmon fillet, sliced into strips about 3cm wide
2 tablespoons of sesame seeds
2 tablespoons of sesame oil
1 tablespoon of gluten free low salt tamari
4 spring onions, sliced
1 cup fresh spinach leaves
1/2 cup fresh Thai basil leaves
2 tablespoons black sesame sprinkle (from The Healing Ingredient)
2 tablespoons fried dried shallots
Into a non-stick frypan, heat the sesame oil then add the salmon, skin side down.
Sprinkle the sesame seeds over the top of the salmon as it’s cooking. Turn when the seeds start to brown and add the tamari.
When the salmon is cooking, I prepared some small cos lettuce leaves and fresh Thai basil ready for the construction!
Add the spring onions and spinach to the pan and cook for about three minutes till the shallots are soft and spinach is wilted. Remove from the heat and allow to cool.
Time for the fun!!!
On a plate arrange the lettuce as the base, place a piece of salmon, some spinach then sprinkle with basil leaves, black sesame sprinkle and crispy shallots.
It’s really yummy and tasty and quick – and you can swap the salmon for any other fish you prefer. So scrumptious!!