Courtesy of Jamie Oliver
Serves 2 20 minutes
160g ripe mixed-colour cherry tomatoes
1 small ripe mango
1/2 a small ripe avocado
2 spring onions
2 x 130g salmon fillets, skin on, scaled, pin-boned
2 heaped teaspoons Cajun seasoning
4 small tortillas
2 limes
1
Quarter the cherry tomatoes. Destone, peel and roughly chop the mango. Scoop out the avocado and finely slice. Trim and finely slice the spring onions.
2
Carefully cut the skin off the salmon and place it in a non-stick frying pan on medium-high heat to crisp up on both sides.
3
Pat the Cajun seasoning all over the salmon fillets, then fry for 5 minutes, turning to get them golden on each of their sides. Once the skin is crispy, move it to sit on top of the salmon.
4
Meanwhile, use tongs to toast the tortillas directly over the flame of your gas hob for 15 seconds, or use a hot pan.
5
Sprinkle the mango, avocado and spring onions over the tortillas, then flake over the salmon and crack over the skin.
6
Toss the tomatoes and the juice of 1 lime in the residual heat of the pan for 30 seconds, then spoon over the tortillas. Serve with lime wedges, for squeezing over.
Bon appétit !