It finally feels as though summer is here and this is pure sunshine food. Simple, fresh flavours, minutes to prepare and the kind of meal that everyone can dig into with their hands. I’m no barbecue expert but if you’re using a side of salmon it would no doubt be even more delicious blackened over coals, so if you’re a confident barbecuer go for your life!
1/2 a red cabbage
2 tbsp red wine vinegar
4 salmon fillets or one whole side of salmon
1 tbsp Cajun spice mix
1 tbsp smoked paprika
1 400g tin black beans
1 small tin sweetcorn
2 handfuls cherry tomatoes
2 spring onions
1 red chilli
1 handful coriander
8 small flour tacos or wraps
Preheat the oven to 180
Slice the red cabbage as thinly as you can (preferably with a mandolin or food processor) and put it into a serving bowl. Drizzle over the red wine vinegar and a tablespoon of olive oil, season well with salt and black pepper and set aside.
Mix together the Cajun spice and smoked paprika and rub it into the flesh of the salmon.
Drain and rinse the black beans and sweetcorn, and toss them together in a serving bowl. Chop the tomatoes and spring onions and add them to the bowl. Slice the avocado in half, remove the stone and scoop out the flesh, then chop it into small chunks and add it the bowl. Deseed the chilli and finely chop it, along with the coriander, and stir them through the salsa. Zest the lime into the bowl, then squeeze in the juice, season well with salt and pepper, drizzle over a little olive oil and toss it all together.
Put a large frying pan on the stove top on a high heat and add a little olive oil. When it’s hot add the salmon skin side down and cook for 2 minutes.
Transfer the salmon to a roasting tin, flesh side up, and put it in the oven to roast for 10 minutes.
Wrap the tacos in foil and put them into the oven as well. When the salmon is cooked, flake it into a serving dish and pile the tacos onto a plate.
Bring the salmon, salads, tacos and sour cream to the table, and dig in.