160g ripe mixed-colour baby tomatoes
1 small ripe mango
½ a small ripe avocado
2 spring onions
2 x 130g salmon fillets from sustainable sources, skin on, scaled, pin-boned
2 heaped tsp Cajun seasoning
4 small tortilla wraps
1. Quarter the cherry tomatoes. Destone, peel and roughly chop the mango. Scoop out the avocado and finely slice. Trim and finely slice the spring onions.
2. Carefully cut the skin off the salmon and place it in a non-stick frying pan on a medium-high heat to crisp up on both sides. Pat the Cajun seasoning all over the salmon fillets, then fry for 5 mins, turning to get them golden on each of their sides. Once the skin is crispy, move it to sit on top of the salmon.
3. Meanwhile, use tongs to toast the tortillas directly over the flame of your gas hob for 15 secs, or use a hot pan. Sprinkle the mango, avocado and spring onions over the tortillas, then flake over the salmon and crack over the skin. Toss the tomatoes and the juice of 1 lime in the residual heat of the pan for 30 secs, then spoon over the tortillas. Serve with lime wedges, for squeezing over.
See more Jamie Oliver recipes