How to make coriander salmon tacos with red cabbage slaw

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. The oily salmon is balanced by pickled onions and a light slaw seasoned with caraway seeds. open image in gallery The recipe is simple and ideal for social occasions Coriander salmon tacos with red cabbage slaw and pickled onions Serves 4 4 salmon fillets 40g coriander Olive oil Salt and pepper Pickled onions 1 medium red onion, finely sliced 100ml cider vinegar ½ tsp cumin seeds ¼-½ tsp sea salt Red Cabbage slaw 500g red cabbage, roughly half a medium cabbage 2 tbsp Greek yoghurt 1½ tbsp olive oil 1 lime, zest and juice ½ tsp caraway seeds To serve 8 corn tortillas Place the salmon fillets on a plate or rectangular baking dish. Drizzle some olive oil in the pan then add the salmon flesh side down with as much of the coriander as possible still clinging to the flesh. Serve each person two tortillas, a salmon fillet and let them add slaw and pickled onions and the chopped coriander and coriander sprigs.