Serves 1
Directions
- 1Season salmon with salt, pepper and Cajun rub.
- 2Halve and quarter cherry tomatoes.
- 3Chop tomatoes.
- 4Chop spring onions.
- 5Chiffonade basil.
- 6Add all salsa ingredients to a bowl.
- 7Squeeze lime juice over avocado to season and protect it.
- 8Slice avocado.
- 9Slice chili.
- 10Dice mango.
- 11Add salt and lime juice to the salsa.
- 12Grill salmon skin side down.
- 13Mix self-raising flour, water, salt and oil in a bowl.
- 14Knead the mixture.
- 15Divide into four.
- 16Roll out each ball thin.
- 17Turn salmon.
- 18Remove salmon skin.
- 19Grill salmon skin to render it and get crispy.
- 20Grill flatbreads.
- 21Top tortillas with yogurt, salmon, salsa, crispy skin and basil.
- 22Drizzle with chili oil.
Ingredients
- salmon fillets
- salt
- pepper
- cajun rub
- cherry tomatoes
- basil
- spring onions
- purple basil
- avocado
- lime
- chili
- mango
- 4 tablespoons self raising flour
- 4 tablespoons water
- salt
- oil
- yogurt
- chili oil
Equipment
knifebowlcutting boardspoongrilltongsplaterolling pinsmall plate or bowl
Tips
- Acid, like lemon or lime, can protect avocado from discoloring.
- Cooking fish skin side down helps to protect the fish.
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