La Banderita Charred Salmon Tacos | Justine Schofield Recipe

Ingredients

• 1 tsp. extra virgin olive oil
• 1 side of king salmon (about 1-1.5kg), pin boned and skin left on
• 100g plain yoghurt or sour cream
• La Banderita flour tortillas
• 2 avocados, cut into wedges
• 1 x 2cm piece of ginger, minced
• 2 coriander roots and stalks, leaves reserved for crust
• 6 semi sun dried tomatoes
• 1 chipotle in adobo sauce plus 1 tbs of the sauce
• 1 tbs brown sugar
• 1 tsp. red wine vinegar
• 3 sprigs of mint
• 1 Spanish onion, finely chopped
• 100g whole almonds, toasted and finely chopped into a crumb
• 1 tsp cumin seeds
• Smoked paprika, to sprinkle