Here’s a brilliant recipe from @foodminimalist When I saw this on Instagram the other day, I was completely stunned! First, by how gorgeous it was and second, by how delicious it sounded. Thank you @foodminimalist (her name is Lucia) for allowing me to share it here.
Lucia has an incredibly creative approach in the kitchen – something I so admire since I’m all about not straying very far from the things I learned in my mum’s kitchen back home in Malaysia. Follow her on IG and you’ll get a daily dose of kitchen inspiration which will also encourage you to play more in your own kitchen. Play leads to creativity. Creativity leads to combinations of ingredients no one’s ever thought of before. On occasion, you’ll come up with something out-of-this-world delicious. Other times, you’ll have to scrape a whole bowl of whateverthehellthatis into the trash can. Oh well – no one told you to put apricot jam on a block of tofu, garnish it with scallions and serve it with white rice!
Enough of my nonsense – let’s get on with it. The duck fat tortillas Lucia uses are from a company called Caramelo in Lawrence, KS. They’re artisanal flour tortillas and crucial to this recipe. I’ve just ordered some and I imagine the flavor must be INSANE! Duck fat is not something to take lightly – I just love it. As you can see in the pic, they’re so thin, so translucent that you can see the design on the plate through them. Lucia says they’re remarkably strong though, and won’t fall apart as you’re eating. Find them on IG @caram3lo.
Here’s the recipe in Lucia’s own words:
Pan-Seared Salmon Tacos
Lime Leaf Sambal Dressing
Add a splash of fish sauce (or soy sauce) and stir in fresh lime juice to taste.
Add a bit of water or a little coconut milk (for extra flavor/richness) to thin out if you’d like.
Make the amount of dressing you think you’ll need for the amount of vegetables you’ll dress.
Set dressing aside while you cook the salmon or your choice of protein (tofu, chicken, etc.) in your preferred method.
Slice your scallions + prep any tender herbs such as basil, mint, cilantro. Toss the thinly-sliced cabbage, radishes and cucumber with the dressing.
Lightly char a tortilla over the open flame (med-low/med) on a gas stove, about 15-20 seconds until it starts to puff. Use a pair of tongs to flip and cook for another 5-10 seconds. If cooking more than one tortilla, keep the cooked ones covered in a clean tea towel to keep warm, stacking as you go.
To serve: add a few pieces of salmon onto a tortilla, top with dressed veg, then scallions and herbs. Serve with more lime wedges at the table. Enjoy!
Let me know if you make this. Or something like it. As always, tag me in your creations and email me your favorite ways to use Lime Leaf Sambal in a recipe.
And most of all – remember the goodness in the world. I know it’s not easy these days but it’s how we stay sane and move forward. Sending you all hugs!