Salmon tacos with avocado cream

Today I bring a young proposal for all those who dare with the most modern kitchen. Do not worry because we are not going to cook sous vide, nor am I going to propose spherifications but you will see that the recipe has a marked minimalist and current style. It has an air at japanese recipes, perhaps because it is used salmon and wasabi but in this case the fish is not raw.

It is about salmon tacos served on a bed of avocado cream. We are going to cook the tacos on the grill for just a few seconds because, being small, they cook very quickly. And for the avocado cream we are going to use the Thermomix that will leave it smooth and perfect.

At the time of serving, I advise you to use a flat source with straight lines. If you have slate do not hesitate to use it. It is clear that it will not add more flavor to the dish but a good presentation will help it taste more.

Salmon tacos with avocado cream

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These salmon tacos with avocado cream are very appetizing and easy to prepare. Soft textures and flavors accompanied by a spicy and crunchy touch

• Mayra Fernandez Joglar

• Recipe type: Fish
• Calories: 200
• Rations: 2

• Preparation time: 14M
• Cooking time: 1M
• Total time: 15M

Ingredients

• 300 g salmon in a slice
• 50 g of fresh onion
• 1 pinch of wasabi paste
• 1 Avocado
• 1 squirt of lime juice
• 1 tablespoon of sesame seeds
• 1 tablespoon of poppy seeds
• 10 g olive oil
• Freshly ground pepper
• Black salt flakes

Preparation

1. Peel the onion and grind for 5 seconds, speed 4. Lower the pieces onto the blades. Add the avocado pulp, skinless and pitted, and the lime juice and wasabi. Shred for 30 seconds, speed 3 1/2. Season with salt and pepper and add a few drops of olive oil. Mix with the spatula, remove and reserve.

2. In a deep plate put the two types of seeds. Clean the salmon well, removing skin and bones. Wash it, dry it and dice it. Season and spread them with a few drops of oil. Coat one of the sides with the seeds.

3. Brown the salmon cubes in a hot pan or griddle, starting with the side with the seeds and leaving them only for a few seconds.

4. At the time of serving, distribute several mounds with the avocado cream on the plates or tray, place the salmon cubes on top, ensuring that the seeds are facing up. Sprinkle with the black salt flakes and serve before they cool.

Equivalences with TM21

More information - Salmon nigiris