Ingredients
418 g canned alaska salmon (pink or red)
8 tbsp fromage frais or- greek yogurt
50 g cucumber, sliced
1/2 tsp mint
8 ready-made taco shells
100 g iceberg lettuce, shredded
3 tomatoes, chopped
50 g cheddar cheese, grated
1 olives -or- anchovies or- chopped p, eppers (to garni
Directions
Pre-heat the oven to 200 C, 400 F, Gas mark 6.
Drain the can of salmon. Flake the fish and set aside. Mix together
the fromage frais or Greek yogurt, cucumber and mint. Set aside. Heat
the taco shells in the oven for 2-3 minutes until pliable. (Tacos can
also be warmed in a microwave. 30 seconds on HIGH for each taco.)
Pile lettuce and tomato into each shell then top with chunks of
salmon, a spoonful of the cucumber mixture and some grated cheese.
Garnish and serve immediately.
Serves 6-8. Approx. 310 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
Servings: 8 tacos
Salmon Tacos Recipe brought to you by Recipe Ideas
Categories: Fish; Mexican; Salmon; Seafood
The History of Recipes
Recipes as an idea can be observed back into history, in fact as far back into recorded history as the Egyptians, and maybe even further. However, in the main part, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are a few tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Much later, in Roman times a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman chefs made use of a good variety of spices, including some that we all recognise for example bay, rue and asafoetida. Continuing our culinary historical journey, we have a couple of books which were published in the 14th Century - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these have no connection with the curry that is served today, but rather recipes for the types of meals on the menus of the nobility of the time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, including coriander, parsley, and rosemary. The introduction of these new tastes prompted an explosion in manuscripts on food, the majority of which still exist in private collections. The TV revolution brought us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Salmon Tacos recipe.
