Salmon tortilla
Last Updated on
ingredients
1 pk gluten-free corn tortilla 200 g fresh salmon pk salt pk black pepper pk lime juice
Tomato Salsa
1 pk tomato 1 pk red onion 1 pk lime 2 tsp brown sugar pk salt pk olive oil pk black pepper
Tomato Salsa
1 pk tomato 1 pk red onion 1 pk lime 2 teaspoons brown sugar pk salt pk olive oil pk black pepper
Tomato Salsah3 class=”title-red-small”>Decoration
pk Tabasco pk arugula pk lime pk hot jalapeño pepper pk tomato salsa 3 tbsp sour cream
progress in video above
Start your day with breakfast. I recommend a salmon tortilla, easy on the time. A unique blend of flavours.
1. Preheat a frying pan with olive oil. 2. Fry the gluten-free corn tortilla on both sides until crispy. 3. Add olive oil to the pan and briefly fry the chopped salmon. 4. Season with salt and pepper and drizzle with lime juice. 5. Meanwhile, prepare the tomato salsa – finely chop the tomato and onion. Add all the ingredients mentioned above. Mix well and let rest for about 5 minutes to combine the flavours. 6. Serve and decorate as follows: drizzle the toasted gluten-free tortilla with Tabasco, add arugula, jalapeno peppers, tomato salsa, toasted salmon and top with sour cream. Drizzle with lime juice to taste. 7. Fold tortilla in half and serve.
