A good source of Selenium. This mineral offers antioxidant protection in the brain, defending against damage and promoting signalling between brain cells. It is also very important for thyroid health. Found in many fish and seafoods, not just salmon.
- 160 g ripe mixed-colour cherry tomatoes
- 1 small ripe mango
- 1 small ripe avocado
- 2 spring onions
- 1 fresh red chilli, finely sliced
- 2 x 130 g boneless salmon fillets, skin on
- 2 heaped teaspoons 5-spice seasoning
- 4 small tortillas
- 2 limes
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 and chilli.
Pat the Cajun seasoning all over the salmon fillets, then in a non stick frying pan fry on both sides until golden and cooked through.
Warm the tortillas in a hot non-stick pan for about 15-20 seconds each, or warm in the oven in some foil for a few minutes being careful they don’t dry out.
Sprinkle the mango, avocado and spring onions over the tortillas, then flake over the salmon. Toss the tomatoes and the juice of 1 lime in the residual heat of the pan for 30 seconds, then spoon over the tortillas. Serve with lime wedges, for squeezing over.