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CRISPY SALMON TACOS

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SERVES 2 | TO­TAL 20 MINUTES

IN­GRE­DI­ENTS

5½ oz ripe mixed-colour cherry toma­toes 1 small ripe mango ½ a small ripe av­o­cado 2 scal­lions 2 x 4½-oz salmon fil­lets from sus­tain­able sources, skin on, scaled, pin-boned 2 tea­spoons Ca­jun sea­son­ing 4 small tor­tillas 2 limes

METHOD

1. Quar­ter the cherry toma­toes. Pit, peel and roughly chop the mango. Scoop out the av­o­cado and finely slice. Trim and finely slice the scal­lions. Care­fully 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. 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. …2. Mean­while, use tongs to toast the tor­tillas di­rectly over the flame of your gas stove for 15 sec­onds, or use a hot pan. Sprin­kle the mango, av­o­cado and scal­lions over the tor­tillas, then flake over the salmon and crack over the skin. 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. En­ergy 584kcal; Fat 24.6g; Sat Fat 5.8g; Pro­tein 35g; Carbs 59.5g; Sug­ars 17g; Salt 1.8g; Fi­bre 4.1g

 ??  ?? Ex­cerpted from 7 Ways,
by Jamie Oliver. Copyright © 2020 Jamie Oliver. Pub­lished by HarperColl­ins Pub­lish­ers. Re­pro­duced by ar­range­ment with the Pub­lisher. All rights re­served.
Ex­cerpted from 7 Ways, by Jamie Oliver. Copyright © 2020 Jamie Oliver. Pub­lished by HarperColl­ins Pub­lish­ers. Re­pro­duced by ar­range­ment with the Pub­lisher. All rights re­served.

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