This week – CRISPY SALMON TACOS (p. 96)
Since Jamie’s book is divided by ingredient, I thought it appropriate to venture out of the chicken chapter and try (for the very first time!) to make fish. I figured that anything in a tortilla with mangoes and avocados would be delicious; so, even if I screw up the fish, the other flavours could still make it taste great!
- Salmon fillets (skin on, scaled, pin-boned)
- Cherry tomatoes
- Cajun seasoning
Difficulty level –
In true Jamie fashion, this recipe is very simple and something that even the most novice of cooks (like me!) can make. My only difficulty was removing the skin from the salmon – you have to cut it very thinly and I over cut in some sections.
Things I Googled While Making this Recipe –
Nothing! I am getting ssooo good at cooking! Or maybe it’s the fact that the instructions were straight forward. Either way, Google was not consulted in the making of this recipe.
Alterations to Recipe –
Jamie suggests toasting the tortillas directly over the flame of a gas range but, since we don’t have a gas range in our rental home, I just heated them in the microwave. They weren’t “toasty” but still worked well.
I made fish and it tasted GREAT! The combination of sweetness from the mango and the tangy taste of the cajun spice paired perfectly; plus, the texture from the avocado and the crispy salmon skin makes this a perfect dish that I would never have known or thought to make.
Definitely a “make again” dish.