Name: Margarita Prawns & Tajin Salmon Board
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Ingredients: 600 g fresh salmon side; 1.5 tbsp chilli oil; 0.25 cup tajin seasoning, store-bought or homemade*; 500 g jumbo raw prawns/shrimp; 2 tbsp chilli oil; 0.5 tbsp minced jalapeños; 2 tsp brown sugar, heaped; 1 tsp minced garlic; 1 tsp onion powder; 1 tsp cumin; 0.5 tsp chilli powder, or to taste; Freshly ground salt and black pepper, to season; 2 tsp Tequila; 5 qukes/baby cucumbers, thinly sliced; 0.5 red onion, finely diced; 0.5 cup coriander/cilantro, roughly chopped; 0.5 cup snipped fresh chives; 0.5 large lime, juiced; 1 tsp minced garlic; 1 tsp crushed chilli; 0.5 tsp caster sugar; Freshly ground salt and black pepper, to season; Sour cream, lime wedges and corn chips

Instructions

For the tajin salmon, preheat oven to 200°C/400°F.
Rub the salmon side all over with chilli oil and then cover with tajin seasoning. Place on a baking paper-lined oven tray or serving dish and bake for 16 minutes or until cooked through. Remove from oven and serve with cucumber salsa, margarita prawns, sour cream, lime wedges and corn chips.
For the margarita prawns, while the salmon is cooking, combine all the margarita prawn ingredients in a bowl, tossing to coat well. *

For TM, place all the margarita prawn coating ingredients into the Thermomix bowl, except for the prawns, and blend for 3 sec/speed 7. Add prawns to bowl and mix with your Thermomix spatula to coat.
Heat a grill or frying pan to medium-high and cook prawns 3-4 minutes each side until they are no longer translucent and have lightly charred crispy edges. Serve with fresh lime wedges.
For the cucumber salsa, combine all ingredients in a bowl.

In TM, for the cucumber salsa, clean the Thermomix bowl then add the onion and coriander and chop for 3 sec/speed 7. Add the rest of the salsa ingredients, apart from the diced cucumber, and mix for 10 sec/speed 3. Place the diced cucumber in a large bowl and add the Thermomix ingredients to the cucumber, stirring to combine.
To serve, place tajin salmon on a large platter. Serve with cucumber salsa, margarita prawns, sour cream, lime wedges and corn chips.

Note

*Tajin Seasoning Recipe: combine ¼ cup dried lime zest, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt flakes, ½ tsp black pepper and ¼ or 1/8 tsp chilli powder.

*Margarita prawn ingredients can be prepared a couple of hours earlier and refrigerated.

To make Dairy Free – use dairy-free sour cream or Greek yoghurt to serve.

Not suitable to freeze.

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Mrs Gusto’s Test Kitchen says

2025-06-13

Good reviews on this one.
I went easy on all the spicy elements, and I think the result was just nicely spicy. So perhaps adjust recipe to taste.
Added another teaspoon of caster sugar to the cucumber salsa as I thought it was a bit salty.
I used grated fresh lime zest rather than dried in the salmon rub.
Made the rub, marinade and part of the salsa the night before so it made the dish easy to prepare at the time.

Margarita Prawns & Tajin Salmon Board