Salmon Tacos with Burnt Salsa

Ingredients: The ingredient amounts are for four servings.

• Small Tortilla 8
• Salmon 500g or 17.6oz
• Paprika 2 tsp
• Dried Coriander 1 tsp
• Chilli Flakes 1 tsp
• Olive Oil 1 tsp
• Honey 1 tsp
• Burnt Salsa : 400g or 14oz cherry tomatoes, 1 onion, 6 garlic cloves, 2 red chillis, 1 handful coriander, juice of 2 limes, pinch of salt.
• Salad : 1 cucumber, 1 avocado, 10g or 0.35oz coriander, juice of 1 lime, pinch of salt.

Instructions:

Preheat to 200°C (400°F).

Mix the paprika, dried coriander, chilli flakes, olive oil, and honey into a paste. Place
the salmon on a lined tray and rub the paste all over. Roast for 15–18 minutes, until
cooked through and flaking easily. Set aside.

Add the cherry tomatoes, onion, garlic cloves, and red chillies to a dry pan or
under a hot grill. Cook, turning, until well charred and blackened in places. Tip the
charred vegetables into a blender or food processor with the coriander, lime juice,
and a pinch of salt. Pulse to a chunky salsa. Taste and adjust the salt.

Combine the diced cucumber, diced avocado, and chopped coriander in a bowl.
Dress with the lime juice and a pinch of salt, then toss gently.

Warm the tortillas in a dry pan or directly over a flame for a few seconds each
side.

Flake the salmon and pile into the warm tortillas. Top with the burnt salsa and
avocado-cucumber salad, and serve straight away.