Lachie Strachan’s recipe for Smoked Salmon Nori Tacos

Lachie Strachan’s recipe for Smoked Salmon Nori Tacos

This salmon dish will be a crowd favourite at your next BBQ party! You can use this as a main course using larger tortillas or served as a starter to pass around as pictured above using smaller tortillas. This Asian inspired salmon is full of flavour & is sure to impress, try to be daring and use the chilli oil as it really sets this dish apart!

Ingredients

Makes 10-12 Tacos:

• 1kg Salmon, deboned
• Olive Oil
• Lanes BBQ Qnami Rub (sold at Heat & Grill stores & online)
• 100g Butter
• 2 Shallots finely diced
• 2 Garlic cloves finely chopped
• 1⁄2 cup freshly chopped corriander
• 1 1⁄2 Cups Kewpie mayonnaise
• 2 Nori Sheets
• 1⁄2 Cabbage finnely chopped
• 400g Pickled red onions
• Chilli Oil (Optional)
• Fresh chopped corriander for garnish
• X12 Soft tortillas (I recommend La Banderita – Street Taco Tortillas)

Instructions

1. Preheat BBQ for indirect cooking at around 175c. For best results use a smoker or smoker box in your BBQ. Create a foil boat slightly larger than your side of salmon and place salmon into the boat. Season with Olive Oil & Lanes BBQ Qnami Rub. Cook for 20 minutes.
2. Prepare herbed butter by melting butter in small saucepan at a medium heat & adding shallots in, cook until slightly golden in colour. Then add in garlic & corriander until well combined.
3. After 20 minutes of cooking time, pour herbed butter over the top of the salmon & cook for a further 20 minutes until the thickest part of the salmon has reached 63c. Make sure to use a meat thermometer for accuracy.
4. Remove salmon from BBQ and rest for 5-10 minutes covered lightly with foil. Mix the mayonnaise & chopped nori sheets together in a bowl until well combined.
5. Place tortillas on the BBQ grill over direct medium heat and toast for about 20-30 seconds per side till you have slight colour but you don’t want to make them too hard.
6. To assemble tacos place the cabbage, pickled red onions followed by a big chunk of that beautiful salmon. Top with some of the kewpie nori mayo & drizzle with some optional chilli oil & fresh coriander.
7. Enjoy!