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Feast on
Fresh
Bursting with barbecuey-goodness,
these tasty recipes are chop-smackingly
good and are best enjoyed with
a side of sunshine.
Honey Chilli
Glazed Pork
Chops with
Peach Salsa
Salmon Tacos with Pineapple Salsa
Ingredients
For the tortillas:
• 460g The Fishmonger
salmon fillets, skin removed
• 2 tbsp The Olive Tree olive oil
• 2 tbsp Asia Specialities
chilli & garlic sauce
• 2 tbsp Bramwells honey
1tsp Stonemill paprika
10 El Tora tortillas
•2 cups savoy cabbage, shredded
1 avocado, diced
300ml Farmdale sour cream
For the salsa:
•2 tsp The Olive Tree olive oil
•1/2 fresh pineapple
1 small red onion
•1/2 bunch fresh
coriander leaves
•1 long green chilli,
seeded and chopped
R
Prep: 20 Minutes Cook: 12 Minutes - Serves: 4-5
Method
1. Preheat the oven to 200°C (180°C fan-forced)
2. Peel, core and chop pineapple into 2cm pieces.
Finely chop onion. Chop coriander leaves.
Cucumber
and Mango
Chow
3. Heat 2 teaspoons of oil in a medium, non-stick frying pan.
Cook pineapple for 1-2 minutes or until caramelised.
Transfer to a bowl and cool. Add red onion and coriander.
4. Meanwhile, cut salmon into 2.5cm cubes. Place in bowl and
stir in remaining oil, sauce, honey and paprika. Season with
salt and pepper. Place salmon in a single layer on prepared tray.
Cook in oven for 10 minutes until cooked and slightly golden.
Grill for last minute if necessary.
Prices are correct at time of printing and are subject to change. visit aldi.com.au/recipes
5. Heat or char-grill the tortillas until warm. Serve with the salmon,
pineapple salsa, shredded cabbage, avocado and sour cream.
