Serves 4
garlic salt 1 tsp (try Roland available at gourmet stores)
smoked paprika powder 2 tbsp (try Ahumado available at gourmet stores)
sugar a good pinch
salt and pepper to season
salmon fillet 500g
yoghurt 200ml
chipotle paste 1 tbsp (try El Paso available at gourmet stores)
lime 1, juiced
TO SERVE
soft flour tortillas 8 small, warmed (try Old El Paso available at gourmet stores)
green cabbage 1/4 small, finely shredded
coriander a small bunch, picked into sprigs
jalapeños a handful, sliced
lime wedges to serve
hot chilli sauce to serve (optional)
Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
Mix the yoghurt, chipotle paste and lime juice together in a bowl with some seasoning and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for about 7-8 minutes until cooked through. Remove from the grill.
Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yoghurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.