Ingredients
Scale
- 1 batch Cauliflower Tortillas
Olive Oil Poached Salmon
- 4 4 oz salmon fillets
- 50 grams raw peeled garlic
- 10 grams fresh Cilantro
- 100 grams raw red onion (1 inch dice)
- 300 ml Be Fresh Organic Greek Olive Oil
Roasted Onion and Cilantro Salsa
- 100 gr raw red onion, diced
- 100 gr roasted onion (from poaching salmon), minced
- 3 tbsp cilantro, chopped
- 1 lime, zest and juice
- 2 tbsp Be Fresh Olive Oil
- sea salt, to taste
Instructions
Olive Oil Poached Salmon
- Pull the salmon from the fridge and allow to sit at room temperature for 15 to 20 minutes.
- Heat the oven to 225F.
- In a shallow pan, place the garlic, cilantro and garlic cloves so it covers the bottom of the pan.
- Place the salmon filet over top of the aromatics with some space in between each piece.
- Pour the olive oil over top of the fish, ensure the fish is close to being covered. Move the aromatics around if need be.
- Place the pan into the oven and cook for approximately 45 minutes to an hour. Depending on how you like your salmon cooked and how thick the salmon is.
- Allow to cool in the oil for 15 minutes.
- Remove the fish and place onto a cooling rack to let the excess oil drain off.
*If you’re making the cauliflower tortillas, put them in the oven after the salmon
Roasted Onion and Cilantro Salsa
- Combine all the ingredients in a bowl. The salsa is best if left to sit for 2 hours before serving.
Assemble your tacos – we like to use Be Fresh Chili Lime Aquafaba Mayo, avocados and fresh jalapeno!!
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