Jerk Salmon Tacos with Pineapple Salsa

Ingredients

  • 2 Loch Duart salmon fillets
  • 1 tbsp Jerk seasoning
  • 1 tbsp rapeseed oil
  • 6 small, soft, corn tortilla wraps

  • PINEAPPLE SALSA

  • 165 g pineapple, diced
  • 1 ripe avocados, diced
  • ½ red onion, diced
  • 2 small tomatoes, diced
  • Juice of 1 lime

  • TO SERVE

  • 1 lime cut into wedges for serving
  • Freshly chopped coriander

Method

A real crowd pleaser, jerk seasoning pairs perfectly with the sweetness of the pineapple salsa in these salmon tacos. Full of healthy fats, this makes a great mid-week dinner.

Steps:

Preheat the oven to 220 degrees.

Place the salmon into a mixing bowl and mix well with a drizzle of olive oil and jerk seasoning.

When the oven comes up to temperature, place the 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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