Jerk Salmon Tacos with Pineapple Salsa
Nutrition: Per serving
604 Kcal Fat
A Caribbean inspired salmon dish that’s paired beautifully with a refreshing tropical salsa. Super quick, easy to make and bursting with flavour.
2 Loch Duart salmon fillets
1 tbsp. Jerk seasoning
1 tbsp rapeseed oil
6 small, soft, corn tortilla wraps
165 g pineapple, diced
1 ripe avocados, diced
½ red onion, diced
2 small tomatoes, diced
Juice of 1 lime
1 lime cut into wedges for serving
Freshly chopped coriander
Place the salmon into a mixing bowl and mix well with a drizzle of olive oil and jerk seasoning.
Preheat the oven to 220 degrees. When the oven comes up to temperature, place salmon onto a non-stick baking tray (or use grease proof paper) and roast for 12-15 minutes. Let the salmon rest and cool slightly, then flake into large pieces.
To make the pineapple salsa: In a medium bowl, add the pineapple, avocado, onion, tomatoes, and lime juice. Toss to combine.
Top tortillas with salmon, pineapple salsa, and coriander. Serve with lime wedges for squeezing.
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