Jamie's 20-Minute Meals
By Jamie Oliver
Ingredients
1 x 200g tin of sweetcorn
½ a bunch of coriander (15g)
2 limes
80g white cabbage
1 heaped teaspoon chipotle chilli paste
½ a ripe avocado
2 ripe tomatoes (160g)
2 x 130g salmon or trout fillets, skin on, scaled, pin-boned, from sustainable sources
6 small corn tortillas
2 tablespoons soured cream
Method
- Tip the corn into a blender with just a splash of juice from the tin, tear in half the coriander, stalks and all, squeeze in the juice of 1 lime and blitz until smooth, then season to perfection. Use a speed peeler, box grater or good knife skills to finely shred the white cabbage, then toss with the chipotle paste.
- Finely grate and reserve the zest of the remaining lime. Destone the avocado, then scoop the flesh out of the skin, finely slice, and squeeze over half the remaining lime juice. Finely slice the tomatoes and season with a little sea salt.
- Put a large non-stick frying pan on a medium-high heat. Slice each salmon fillet lengthways into 3 equal pieces. Season with salt, pat on the reserved lime zest, then spritz the pan with olive oil and fry the salmon for 2 minutes on each side, or until golden and cooked through, briefly warming the tortillas on top.
- To serve, spread a spoonful of the corn salsa over each warm tortilla, then divide up the tomatoes, avo and chipotle cabbage. Sit the golden salmon on top, and finish with the soured cream and remaining coriander leaves. Serve with lime wedges and the rest of the corn salsa, for drizzling over.
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