I am all for embracing various cultures and celebrations, particularly when they involve food, yep, especially if they involve food! This is our first Cinco De Mayo in California, and there's all kinds of fun stuff going on. We'll be celebrating in a very traditional fashion (!) by heading to the beach to meet up with the Expat Brit contingent with taco take out to watch the sun set and toast smores on a fire pit.....! If you want something slightly closer to the real deal you can check out some ideas to celebrate Cinco De Mayo in Orange County here. In fact, did you know California used to be part of Mexico? Yes? Well, I didn't! (Never paid attention in Geography).
Right, back to the food! We recently caught up with our pal Julia over at Catered by Jules back in Blightie. She's been a busy bean recently having just finished writing a scrummy recipe book for Lola's Cupcakes (you can check it out here).
Julia is indeed one talented caterer and baker, and I can regularly be found salivating over her latest Instagram post! So, from Cakes to Tacos - here's Jule's recipe for Spiced Blackened Salmon with a Coriander Cream - enjoy!
Salmon - to feed 4
500g fresh salmon fillet
1/2tsp sea salt
1tbsp brown sugar
1tbsp smoked paprika
3/4 tsp cayenne pepper
1/2 tsp ground thyme
1/2 1tsp black pepper
1 tbsp ground cumin
1/2 tsp chilli flakes
Soft tacos - small size
1 medium bunch fresh coriander
300ml sour cream
Salt & pepper
1 spring onion
Fresh coriander sprigs
Start by making the rub. Combine all the spices and sugar together in and bowl and mix. Sprinkle over the whole piece of salmon fillet and rub into the flesh on both sides. Allow to sit at room temp for at least 30mins before transferring to a lined baking sheet and roasting in a very hot oven 220c for 25-30mins or until charred and blackened on the outside and soft and juicy inside. Remove from the oven and allow to cool.
To make the cream, chop the bunch of coriander - stalks included and place in a blender with the zest and juice of the lime and chopped spring onion. Add salt and pepper to taste. Blend until a smooth vibrant paste. Scrape into a bowl and stir through the sour cream to make a sauce.
To assemble. Warm your tacos wrapped in foil in the oven for 5-10mins at 180c. Remove and spoon a tbsp of the cream on the centre of each taco, flake a chunk of the charred salmon onto the cream and finish with a sprig of fresh coriander and spritz of lime if you desire.
Recipe from Julia Head of Catered By Jules.
Catered by Jules is a contemporary catering and baking company providing a personal level of service within London.