Here’s a quick and easy recipe for a sweet and tangy midweek supper…
Method:
Traditional method (step 1 + 2)
Using a sharp knife cut the skin off the salmon and place it in a non-stick frying pan on a medium-high heat to crisp up on both sides. Once crispy, set aside.
Pat the Cajun seasoning all over the salmon fillets, then fry in a glug of oil for 5-6 mins, turning to get them golden on all sides.
Air fryer method (step 1 + 2)
Using a sharp knife cut the skin off the salmon. Place the skin in the air fryer. Turn half way through to ensure crispiness.
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 Indian Mango Chutney, avocado and spring onions together in a bowl. Spread over the tortillas, then flake the salmon over.
Toss the tomatoes and the juice of 1 lime in the residual heat of the pan for 30 seconds, then spoon over the tortillas.
Finally, crack the crispy skin over the top.
Prep time: 10 mins
Cook time: 10 mins
Ingredients:
Serves: 2
- 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
