Ingredients

Salmon

• 6*150g salmon fillets, boneless and skinless
• 100ml maple syrup
• 2-3 tbsp walnut oil or olive oil
• sea salt and freshly ground pepper

Gucamole

• 1 large avocado, very ripe
• 100g yoghurt
• 1 tsp coriander powder
• juice of 1 lime
• 1/2 tsp tabasco
• pinch sea salt
• 1 tsp caster sugar

Salsa

• 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

To Serve

• 18 rounds of quesadilla (cut with a biscuit cutter), grilled with a little olive oil

Method

1. 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.
2. 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).
3. 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.
4. 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.