Put Crispy Salmon Tacos with Avocado & Mango Chutney Salsa, Veggie Tomato & Chilli Chutney Stuffed Mushrooms and Pork Skewers with Barbecue Sauce on your must-eat list
Crispy Salmon Tacos with Avocado & Mango Chutney Salsa
Sweet, smoky and packed with vibrant summer flavours, these Crispy Salmon Tacos with Avocado & Mango Chutney
Salsa are the perfect quick and easy midweek meal. Combining crisp salmon skin, flaky Cajun-spiced salmon and the fruity tang of Tracklements Indian Mango Chutney, the recipe delivers restaurant-style flavour with minimal effort.
Served with creamy avocado, fresh tomatoes and a squeeze of lime, these tacos are ideal for relaxed summer suppers, easy entertaining or speedy al fresco dining.
Serves: 2
Prep: 10 mins
Cook: 10 mins
Ingredients:
2 x 130g salmon fillets, skin on
2 heaped tsp Cajun seasoning
1 tbsp olive oil
4 small tortillas
140g Tracklements Indian Mango Chutney
½ small ripe avocado, finely sliced
2 spring onions, trimmed and finely sliced
160g ripe cherry tomatoes, quartered
1 lime
Traditional method:
• Pat the Cajun seasoning all over the salmon fillets, then fry, skin-
side down in a tablespoon of oil for about 5-6 mins, turning once
• Once cooked, allow to rest for a couple of minutes, this will make
the flesh easier to separate from the skin. Lift a corner of the skin
and gently peel, using a knife or spatula if needed to help
Air fryer method:
• Using a sharp knife cut the skin off the salmon and place the skin in the air fryer at 200°C for 5–6 minutes. Turn
half way through to ensure crispiness, then set aside
• Cover the salmon fillets with the seasoning and place them in the air fryer in a single layer and cook at 200°C for
7 mins, or until cooked through• Meanwhile, toast the tortillas in a hot, dry frying pan for 10-15 seconds per side
• Mix the Tracklements Indian Mango Chutney, avocado and spring onions together in a bowl. Spread over the
tortillas, then flake the salmon over
• Toss the tomatoes with the lime juice in the warm pan for 30 seconds to lightly soften
• Finally, crack the crispy skin over the top and serve
Veggie Tomato & Chilli Chutney Stuffed Mushrooms
These Veggie Tomato & Chilli Chutney Stuffed Mushrooms are a simple yet satisfying midweek supper, combining earthy mushrooms with creamy melted cheese, crunchy pine nuts and the sweet heat of Tracklements Tomato & Chilli Chutney. Comforting and easy to prepare, they make an ideal meal for meat-free Mondays and a relaxed sharing dish for any day of the week.
Serves: 4
Prep: 10 mins
Cook: 20 mins
Ingredients:
8 large flat mushrooms (e.g., Portobello), (stalks removed
and finely chopped)
Butter
1 clove garlic, crushed
8 tbsp Tracklements Tomato & Chilli Chutney
Handful spinach (about 30g), roughly chopped
30g pine nuts, toasted
75g cubed cheese of your choice (we like hard goats cheese)
100g fresh breadcrumbs (use gluten-free if needed)
1 tbsp fresh parsley, chopped
Method:
• Heat the oven to 200°C/180°C fan/gas 6
• Place the mushrooms cavity-side up on a non-stick baking tray and
bake for 5–7 minutes until they begin releasing their juices
• Put the butter in a saucepan on a medium heat, add the garlic and the chopped mushroom stalks and cook for 2-3 mins to soften
• Add the Tracklements Tomato & Chilli Chutney and the chopped spinach (you can add the juice from themushrooms at this stage). Simmer for 3–4 minutes until slightly reduced
• Pile the chutney mix into the mushroom bowls, dot the cheese over the filling and scatter with breadcrumbs. Bakefor a further 6-8 minutes until golden and bubbling
• Sprinkle with parsley and serve
Pork Skewers with Sticky Barbecue Sauce
These Pork Skewers with Sticky Barbecue Sauce are made for relaxed summer dining, combining tender marinated pork with sweet peppers, charred onions and the rich smoky sweetness of Tracklements Sticky Barbecue Sauce.
Perfect for barbecues, garden gatherings or easy weekend suppers, they deliver maximum flavour with minimal fuss.
Serves: 4
Prep: 1 hour 15 mins
Cook: 15 mins
Ingredients:
1 tbsp light soy sauce
1 lemon, juiced
1 clove garlic crushed
4 tbsp Tracklements Sticky Barbecue Sauce
500g pork leg or shoulder cut into 2-3cm cubes
2 mixed peppers, cut into pieces
1 red onion, cut into wedges
1 tbsp olive oil
8 metal or wooden skewers (soaked for 20 minutes beforehand)
Salt & Pepper to taste
Method:
• In a large bowl mix together the soy sauce, lemon juice, garlic and Sticky Barbecue Sauce. Stir in the cubed pork pieces. Cover and put in the fridge for at least an hour or overnight to marinate
• Toss the peppers and onion with the olive oil, salt and pepper
• Once marinated, thread the pork and chopped vegetables onto skewers, alternating the meat with peppers and onions. Cook over a hot barbecue or griddle for 10–12 minutes, turning regularly, until cooked through and lightly charred
• Brush the skewers with extra Sticky Barbecue Sauce during the last few mins
• Serve hot with grilled corn, potato salad, or flatbreads
Tracklements Indian Mango Chutney RRP £4.10 for 280g, Tomato & Chilli Chutney RRP £4.10 for 250g and Sticky Barbecue Sauce RRP £4.25 for 310g are available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk