Banh Mi style Salmon Nachos
with spicy mayo, pickled jalapenos, daikon, cucumber and cilantro
Informations supplémentaires
30 min.
|
671 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Cut the daikon and cucumber into small cubes. Thinly slice the radish and green onion. Cut the carrot into thin strips or grate it, as desired. Cut the tortillas into small triangles. Cut the salmon into cubes.
2. Marinate the daikon
Put the daikon and carrot in a bowl. Add 1/2 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the vegetables and let marinate.
3. Cook the chips
Place the tortillas on a baking sheet lined with baking paper. Drizzle lightly with oil and cook in the oven for 8-12 minutes until golden brown.
4. Cook the salmon
Heat a drizzle of oil in a pan over medium high heat. Pat the salmon dry. Season with salt and pepper. Cook the salmon cubes 2-3 minutes until colored.
5. Prepare the mayonnaise
Mix the mayonnaise with 2-3 tbsp of water and the sesame seeds.
6. Plate your dish
Garnish the tortillas with the salmon, vegetables, spicy mayonnaise and cilantro. Bon appétit!
2unitSalmon Fillets
10unitCorn Tortilla(s)
80mlSauce Mix(mayonnaise,sriracha)
15mlJalapeño(s)
1unitOrganic Nantes carrot (s)
1unitLebanese Cucumber(s)
50gDaikon Radish
2unitGreen Onion(s)
15gMixed Sesame Seeds
1unitCilantro
0.5unitRadishes
What you need
sheet pan, pan, bowls, saucepan
671 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
17g
6%
fat
54g
83%
cholesterol
84mg
28%
fiber
4g
16%
protein
29g
saturated
10g
50%
sodium
346mg
14%
sugar
4g
trans
0g