Hi guys, hope you're well. Today I'm very excited to give you a beautiful recipe.
This is my crispy salmon tacos, this dish is delicious, it's
nutritious and it is super fast to do, and this recipe is from our brand new
cookbook '7 Ways'. I'm super proud, every chapter in the book is heroing an
ingredient that you guys buy most weeks, and today the salmon, let's do this.
So I've got a pack of small tortillas. For this recipe I'm doing it
for one I just need two, just five or six cherry tomatoes will
give you one of your five fruit and veg a day.
A spring onion, I'm using mango today which I absolutely love, but you could
swap that out for pineapple, kiwi, all of them work really really well
and then we're gonna use avocado. For flavour we're gonna use this
brilliant little cheat, this is cajun seasoning. It's about five
or six different herbs and spices blended together
it's really really nice, and that on meat and fish is fantastic
and then a little squeeze of lime. Okay get a nice medium pan non-stick
on a medium-high heat. Take that salmon fillet
go to this thinner end, angle your knife. Go down to the skin
and then flatten the knife out, it's super simple. When you take that skin off
now you can create an amazing crisp, and my kids absolutely love it. So in the pan
and the natural fat will cook out of it. so you won't need any oil in this pan at all.
Use the length of the knife to cut this
salmon fillet in half, that way you get two nice little fillets
like that, and it will cook in half the time. So just sprinkle that
cajun seasoning over like that, also a little sprinkling of
salt and pepper, and then just move all around in that
seasoning, and as you can see when you just simply cut the salmon in
half like that, that cajun seasoning sticks to it really beautiful
and that will give you the most amazing flavour. So look if you look at that
salmon skin already, it's already bubbling and if I move it
around, can you see how it's leaving that fat in the pan? Layer the salmon fillet
in like this, now if you want to do this for two portions, four portions, eight
portions, it's super easy to prep up and have ready for a big family no
trouble at all. I quite like cooking this in batches of
two to four portions at a time, it's super easy.
Now let's have a quick little clean down.
Let's have a little look at the avocado
put it on the board and then very carefully take the knife
and run it around the stone, really gently.
When the little lines join up, just simply click it like that
beautiful, nice and easy. Now get a spoon, this is a great little trick.
Get the spoon in between the flesh and the skin, and cup it out like that
and you get a perfect half of avocado. I'm just gonna finely slice it like that.
Next we're gonna do the mango, get that oval side facing you, put your knife
roughly in the middle just to one side, it'll naturally hit the
seed. So then angle the knife out and go around the
seed, and you'll get a half come off like that.
Now we only need a nice little quarter for this recipe.
Put the knife between the skin and the mango, and run it down like that.
That is an easy little tweak, slice up the mango to give you kind of a
rough dice. Now spring onion finely slice, push that
with your mango, give it a little lime juice, that'll just make it taste
really really good. So look at the salmon cooking, you see
the heat creeping up, I want to just turn over the salmon and look at that
beautiful golden colour, look at that gorgeous
and then the skin will turn that round as well.
Look how crispy that skin's getting, really crispy.
Now tomatoes, just chop them up into little pieces about this size.
Of course you could use any regular tomato. Okay tortilla, just toss it over a
gas hob or in a hot pan, you'll see it bubbling up, can you see that?
and that will just bring it back to life.
I'm going to take that mango and spring onion, and just lay it across
like that, you want every mouthful to kind of have all the flavours
and just take that chunk of fish, look at that. It flakes beautifully, it's
wonderfully cooked. Then we've got the skin which is super
crisp right, put that on the board and just let that cool down a little bit.
A little bit of the avocado and then last but not least, if you want
to get every little last bit of flavour out of that pan.
Take these tomatoes, pop them in the hot pan and just shake them
in all of the fat. That will just warm the tomatoes up, it will season them
and then you can just spoon that over the taco. Look at the colours guys
really pleased with that, and then with this crispy skin right, you're going to
get the most amazing crackle out of it when I cut through it.
Pop it on there like that, if you want to dress this up with a herb you can. I've
got a little bit of mint here, just beautiful, and then a nice little
wedge of lime. So good, so quick and what a picture, come on!
Enough talking, let's have a try. Now if you look at this
come and have a look, we have the perfect
little handful, oh look at the colour, come on!
So good, it's so tasty
for me that's what tacos are all about, wow!
So there you go guys, that's my crispy salmon tacos from my brand new cookbook
'7 Ways' what are you waiting for? It's so good, it's so quick
no more boring salmon, get down to Tesco, get the ingredients
have a cook up and enjoy.