Salmon is a lovely fish. It is easy to cook and has a gentle taste. Adding a Mango
Salsa will give it a real zing.
Prep: 10 minutes
Cook: 5 minutes
6*150g salmon fillets, boneless and skinless
100ml maple syrup
2-3 tbsp walnut oil or olive oil
sea salt and freshly ground pepper
1 large avocado, very ripe
1 tsp coriander powder
juice of 1 lime
1/2 tsp tabasco
pinch sea salt
1 tsp caster sugar
1 small mango, skin removed and diced into .5mm-1cm cubes
1 small red onion, finely diced
1/2 small cucumber, diced
3 tbsp mint leaves, shredded
3 tbsp coriander leaves, roughly chopped
juice of 1 1/2 lime
2 tsp sea salt
2 tbsp caster sugar
18 rounds of quesadilla (cut with a biscuit cutter), grilled with a little
Guacamole: Scoop the flesh out of the avocado and place it in a
bowl with the rest of the ingredients and mash it with a fork until you have a rough
puree or briefly process it in a food processor. Squeeze a little extra lime over the
top and cover it and refrigerate it and until ready to serve.
Salsa: Place all the salsa ingredients in a bowl and mix it in a
bowl until well combined. Leave the salsa at room temperature for at least 15 minutes
so that the flavours mingle. if storing for a longer period cover and refrigerate
until ready to serve (up to 1 day in advance).
Salmon: Coat the salmon with the maple syrup and oil and season it
with with a little salt and pepper. Heat a grill pan over a high heat. When the pan
is hot place the salmon in it and reduce the temperature slightly cook the salmon
for a couple of minutes on each side or a little more if you like it cooked more. Keep
the salmon warm until ready to serve.
To Serve: Place 3 rounds of grilled tortilla on each places and
follow by a fewacouple of tablespoons of guacamole. then follow by a few tablespoons
of salsa. Finish the dish by placing the salmon on the salsa and serve.