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About the recipe
Quick, healthy and colourful – this super-speedy dish is sunshine on a plate. The fresh rainbow salsa paired with crispy salmon skin is a total joy. With juicy tomatoes, soft mango, creamy avocado, and zingy lime – you can’t go wrong.
Recipe From
160g ripe mixed-colour cherry tomatoes
1 small ripe mango
½ a small ripe avocado
2 spring onions
2 x 130g salmon fillets, skin on, scaled, pin-boned, from sustainable sources
2 heaped teaspoons Cajun seasoning
4 small tortillas
2 limes
To make 4 soft tacos: mix 4 heaped tablespoons of self-raising flour with 4 tablespoons of cold water, a pinch of sea salt and a kiss of olive oil. Mix together with a fork, knead, then divide into 4 and roll out thinly on a flour-dusted surface. To cook, heat in a dry non-stick pan for 1 minute on each side, until lightly golden.
To remove avocado from their skins, use a spoon that mirrors the size or shape of the avocado, ease the spoon edge in between the skin and flesh, then press the spoon against the skin and you’ll find that it just cups it out beautifully in one perfect piece.
Avocado can discolour quickly, so a little trick is to add some acid, such as lemon, lime or orange, and squeeze a little juice over the top. It will season it nicely, but also protect it.
If you can’t get hold of mango, use pineapple, grapes, strawberries, blueberries… Anything sweet and sour will work brilliantly.
Place the seasoned salmon fillets in the air fryer* in a single layer and cook at 200°C for 7 minutes, or until cooked through. If you’re after extra-crispy skin, carefully cut the skin off the salmon and place alongside the fillets to crisp up, turning halfway (you may need to do this separately, depending on the size of your air fryer).
*Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.
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