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Gluten-free Salmon Tortillas with yoghurt dressing

Gluten-free Salmon Tortilla

method

  1. Mix together the dressing ingredients.
  2. Put the paprika and salt and pepper on a plate and spread out. Press the salmon steaks into the mixture. Heat the oil in a frying pan and fry the steaks until the are nicely browned on each side. Should take 2 – 3 minutes each side, depending on the thickness of the steak. Remove from the pan and gently flake.
  3. Arrange on the tortillas. Serve open or rolled.

 

Ingredients

Dressing

  • 4 tablespoons Greek yoghurt
  • 1/4 cucumber, grated
  • juice of 1/2 lime
  • salt and pepper

 

  • 1 tablespoon paprika
  • salt and pepper
  • 4 small salmon steaks
  • 1 tablespoon oil

 

  • 1 red cos lettuce
  • 150g cherry tomatoes, halved
  • handful fresh coriander, roughly chopped
  • 4 corn tortillas

 

Key

Cost

difficulty

**

prep time

20 Minutes

cook time

serves

4

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