- 2 x 120g Salmon fillets
- 1 red onion
- 1 green or red chilli
- Juice and zest of a lime
- Juice and zest of an orange
- Pinch paprika
- Pinch chilli powder
- 2 ripe avocados
- 4 wraps
Take your salmon fillets out of the fridge and onto a plate. It’s really important you cook your fish from room temperature so it’s not cold in the middle! Finely grate the zest of the lime and the Orange onto the fish, sprinkle with chilli powder, paprika and salt. Give it a little drizzle of oil and rub all that marinade in. Cover and put to one side, not in the bloody fridge!
Finely slice your red onion and chilli thinner the better. I cut my chilli at a jaunty angle, just because I’m a bit of a cheffy wanker. Squeeze over the juice of your orange and lime, and also really finely slice the stalk of your coriander. It’s a part of the plant that is often discarded, but arguably is fresher and juicier than the leaf. Give it a good pinch of salt and cover it and do put it in the fridge! The cold and crunch of this pickle will be a nice contrast to the smoky, hot salmon.
After around half an hour, your ready to go. Put a frying pan on a medium heat with a drizzle of olive oil. Not too high or your marinade will likely burn before your skin is beautiful and crisp. Cook the salmon for 3 minutes on the skin side and 30 seconds to a minute on the other, depending on how you like your salmon. I like mine verging on sushimi! Like any piece of fish or meat, take your salmon out of the pan and onto a plate to rest. Just for a few minutes so it’s nice and juicy.
Now it’s an assembly job. I like mayo as a base with a sprinkle of chilli powder. Slice, flake or tear up your salmon and get it on. Lump up your avo. Pickled veg. Big handful of torn coriander.
Roll it up and get it in your gob. Jobs a good’un.