Jerk Salmon Tacos with Pineapple Salsa
- 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
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.
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.