INGREDIENTS:
Tortilla Cups:
Comessa Foods white flour cocktail wraps
Cook and spray for the muffin pan
Outline a muffin pan with the cocktail wraps and bake the cups till crispy
For the salad/salsa:
1 hand full of Italian salad leave mix
Teaspoon shredded mint
Ripe avocados, cut into small blocks
1 small red onion thinly sliced
One tomato
15ml Lime juice
Pinch of Maldon salt
1tsp Cilantro chopped fine
1 Tblsp Ponzu dressing
Mix all the ingredients together
Seared Salmon Salad
120g Three Streams Smokehouse salmon loin
1 tablespoon toasted sesame seeds
½ teaspoon salt
Mix sesame seeds and salt; Roll salmon in mix – ensure covers evenly; Heat oil on griddle plate; Sear on all sides – approx 20-30 seconds each side. Must be cooked outside, very pink inside.
Fill the tortilla cups with salsa, then seared salmon and drizzle with ponzu sauce.
