A sweet and spicy Katsu sauce, topped with crispy breadcrumbed Salmon and a zingy Brussels Sprout slaw. It’s far from authentic, but it’s still delicious.

Katsu Salmon Tacos
Categories winterRecipe Method
- Slice the salmon into smaller portions, marinade in chilli flakes, curry powder, salt, pepper and a splash of vinegar.
- Roughly chop the carrot and onion, add to a large pot with a splash of oil, cook for 10-15 minutes over a medium heat, add ½ tsp chilli flakes, turmeric, curry powder, ginger after 5 minutes.
- Mix in 1 tbsp flour, cook for a few minutes, increase the heat and then add the stock.
- Bring to a simmer and then stir in a splash of soy, a splash of cream and 1 tsp honey.
- Cook on a low heat whilst you prep everything else.
- Set up 3 bowls. The first with 2 tbsp flour, the second with 2 beaten eggs, and the third with 6 tbsp breadcrumbs, 1 tbsp flour, 1 tsp curry powder and a good pinch of salt.
- Add the marinaded salmon to the flour, then the egg, then the breadcrumbs before setting aside on a large plate.
- To make the slaw, remove the base of the sprouts, halve the sprouts and then rinse under cold water. Dry the sprouts and then finely shred/slice them. Add to a bowl with a splash of oil, salt, pepper, chilli flakes and a splash of vinegar.
- Blitz the Katsu sauce, season to taste.
- Shallow fry the breadcrumbed salmon in batches until golden and crisp (4 minutes or so).
- Assemble the tacos with a nice spoonful of Katsu sauce, a crispy salmon goujon and then top with that vibrant slaw.
- Serve and enjoy!