This looks spectacular served on a large platter or board and a lovely way for everyone to tuck in and assemble their own.
Serves 4-6 (2 or 3 tortillas each)
Prep: 15 minutes
Cook: 25 minutes
Ingredients:
1 medium white onion, peeled and sliced
1 red and 1 yellow pepper, deseeded and sliced into strips
2 tbsp olive oil
1kg salmon, skin on
2 limes, 1 juiced (you need about1½-2 tbsp juice) and the other sliced, to garnish
20g chopped coriander or parsley
Salt
Fajita seasoning
½ tbsp mild chilli powder
Sprinkle of salt
1 tbsp smoked paprika
½ tbsp ground cumin
½ tbsp garlic salt
1 tsp onion powder
Pinch of cayenne pepper
Mango salsa
1 ripe mango, finely diced /red onion, finely chopped
½ jalapeño chilli, finely sliced
3 tbsp chopped coriander or parsley leaves
2 limes, 1 juiced and the other sliced, to garnish
To serve
12 tortillas, warmed
2 medium avocados, stones removed and flesh sliced
Soured cream or labneh
Method:
- Mix all the ingredients for the fajita seasoning together in a small bowl. Preheat the oven to 180°C/Fan 160°C/Gas 4.
- Line a large baking tray with a sheet of baking parchment.
- Place the onion and peppers on one side of the baking tray.
- Drizzle with a tablespoon of the oil and toss with a tablespoon of the fajita seasoning mix. Place the tray in the oven for about 10 minutes while you prepare the salmon.
- Place the salmon on a large plate and drizzle with the remaining oil. Rub the oil all over the fish, then scatter over the rest of the fajita seasoning.
- Remove the tray of peppers and onion from the oven, give them a toss and place the salmon alongside, skin-side down.
- Put the tray back in the oven for 15 minutes until just cooked.
- Spritz the salmon and peppers with lime juice and add a couple of slices of lime for decoration. Season with salt as desired and sprinkle with coriander or parsley - I like parsley.
- To make the mango salsa, mix together all the ingredients and garnish with lime.
- Serve with warm tortillas, slices of avocado and some soured cream or labneh, with the mango salsa on the side.
Extracted from The Social Kitchen Table
