Savoury Smile

There are things I go to time again because they bring a smile to my face. Whether it’s a walk in the park or eating a favourite food, I seek moments, however small, that make me smile. When I made the Caramelized Cabbage-Carrot Bruschetta topping the other day, it harkened back to my Hungarian heritage. A new way to feel a familiar comfort.

The greatest pleasures in food usually trigger a memory. Nostalgia is a powerful device to trigger pleasant memories. Every time I have the flavour of caramelized cabbage, I’m immediately transported to sitting around our big family table. The big bowl of “cabbage noodles,” as we called it, the only centre piece necessary on the table that always had my brother at the end of the meal with the wooden serving spoon eating any leftover in the bowl. A savoury smile.

Tonight, I made the Caramelized Cabbage-Carrot topping again and used it as a part of a wintery fish taco.

Cinnamon-Chilli Salmon Tacos with Caramelized Cabbage-Carrot Slaw

1 recipe Caramelized Cabbage-Carrot Slaw

1 recipe Wheat-Flax Flatbreads

For the Cinnamon-Chilli Salmon:

1/2 tsp ground cinnamon

1/2 tsp salt

1 Tbsp dry oregano

1 Tbsp sweet paprika

1 Tbsp dry red chilli flakes

1 Tbsp garlic powder

1 Tbsp chili powder

900g/2lb salmon, skin removed, cut into 2cm/1″ chunks, skin reserved

1 Tbsp Mighty Trio Organics cold pressed canola oil

Cream cheese, mint leaves, cheese curds to serve.

In a medium bowl, combine the salt and spices. Add the chopped salmon and toss to coat completely.

In a large sauté pan, heat the oil over medium high heat. Add the reserved salmon skin and fry until crispy (about 1-2 minutes). Set aside.

In the same pan, add the spiced salmon and turn heat to high. Sear and toss over high heat for 3-4 minutes until golden yet still moist.

To serve, spread a flatbread with 1-2 Tbsp of cream cheese, top with about 1/3 cup Caramelized Cabbage-Carrot Slaw. Add a few pieces of cooked Cinnamon-Chilli Salmon, some torn mint leaves and pieces of cheese curd. Top with a few crumbled bits of fried salmon skin. Repeat with remaining ingredients. Serves 3-4.

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