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The spicy enchilada coating on these piquant salmon bites definitely packs a punch! Add some salsa and guacamole to blend these Mexican flavors to perfection.
30 1- x 1-inch (2.5- x 2.5-centimeter) salmon cubes
1 tablespoon Heaven & Earth Lime (or lemon) juice
1 (10-oz./280-g.) bag enchilada tortilla chips
2 tablespoons Gefen Mayonnaise
salt, to taste
pepper, to taste
ready-made salsa
cilantro (optional)
2 ripe avocados
salt, to taste
1/2 teaspoon Heaven & Earth Lime (or lemon) juice
1/2 tablespoon Gefen Mayonnaise
1 teaspoon finely diced red onion
Place salmon cubes in a nonreactive bowl and sprinkle with lime juice. Toss to coat and set aside to marinate for about 10 minutes.
Meanwhile, process the tortilla chips in the food processer, using the S blade, until fine crumbs form, and transfer to a shallow dish.
Remove salmon from lime juice and pat dry. Place in a bowl together with mayonnaise, and season lightly with salt and pepper. Mix well, making sure the salmon cubes are coated on all sides with mayonnaise.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a baking sheet lightly with cooking spray.
Dredge each salmon cube in tortilla crumbs, coating evenly on all sides. Place in pan, making sure to leave some space between each cube.
Spray salmon cubes lightly with cooking spray and bake for 12 minutes.
Cut the avocados in half. Remove pits.
Score the inside of the avocado with a blunt knife, scoop out the flesh with a spoon, and place in a bowl. Mash roughly with a fork. Don’t overdo it — the guacamole should be a little chunky.
Add salt, lime juice, mayonnaise, and red onion, mixing well.
Spoon some salsa onto 30 mini square plates.
Place a salmon cube on top of the salsa and top with a spoonful of guacamole.
Garnish with chopped cilantro. Serve warm or at room temperature.
Photography: Moishe Wulliger Food Styling: Renee Muller
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