Slow cooked salmon tacos with pineapple crema might seem like an odd meal, but there is something about a truly well rounded meal and that leads to today’s recipe. Last week whilst eating a biscuit out of the communal tin at work, a co-worker and I discussed how we always feel the need to eat something sweet at the end of a meal.

Then we got to talking about how maybe our palate needs that when a meal isn’t fully balanced and thinking about it more that theory feels true because when I consume a meal that is truly balanced between sweet, savory and salty there is no craving for anything sweet and an overwhelming sense that I’m living my best life.

If only, because sugar is my vice and not even being tempted feels like a win whether it is or not. What about you friends? Do you find the same thing when eating a meal? Do you always reach for a sweet treat afterwards?

In an attempt to balance the palate and create a truly well rounded meal, I lay in bed before 7am on a Saturday (no less) coming up with this recipe and to be honest…when we ate this for late lunch later that day…this was very satisfying!

Slow Roasted Salmon Tacos with Pineapple Crema
Recipe by Roamingtaste
Serves 4

Ingredients:
Slow Roasted Salmon
1 teaspoon chili flakes
1 teaspoon ground smoked paprika
1 heaped teaspoon ground cumin
1/2 teaspoon salt
1/4 cup olive oil
400 grams/14 ounces raw salmon steak
Pineapple Crema
1/2 cup fresh pineapple, peeled and rind removed
2 tablespoons sour cream
1 teaspoon sriracha
Pinch of salt
To Serve
Corn tortillas, warmed
Guacamole
Lime, halved
Finely sliced radish

Directions:
Preheat the oven to 160C/320F.

Wipe the salmon steak to remove any remaining scales and remove any bones left in the flesh and place into an ovenproof dish.

Combine the chili flakes, paprika, cumin, salt and olive oil in a small bowl.

Pour over the salmon and ensure the spiced oil mix is spread over the entire salmon.

Place in the oven until golden, approximately 20 minutes.

Meanwhile, blend the pineapple chunks and place in a sieve to strain the juice out.

Add the sour cream, sriracha and salt and whisk to combine until smooth.

Set aside.

Prepare your tortillas and guacamole to your preference.

Remove the salmon and allow to stand at room temperature for 5 minutes before serving.

Take a forkful section of salmon and place in a tortilla, top with a spoon of guac, lay a piece or two of radish down and spoon over some of the crema. Add a little lime juice to your preference (I didn’t think it was essential, but did stir a little through my guac).

Enjoy immediately.