Ingredients

• 2 Loch Duart salmon fillets
• 1 tbsp Jerk seasoning
• 1 tbsp rapeseed oil
• 6 small, soft, corn tortilla wraps

PINEAPPLE SALSA

• 165 g pineapple, diced
• 1 ripe avocados, diced
• ½ red onion, diced
• 2 small tomatoes, diced
• Juice of 1 lime

TO SERVE

• 1 lime cut into wedges for serving
• Freshly chopped coriander

Method

1. Preheat the oven to 220 degrees.
2. Place the salmon into a mixing bowl and mix well with a drizzle of olive oil and jerk seasoning.
3. When the oven comes up to temperature, place the salmon onto a non-stick baking tray (or use grease proof paper) and roast for 12-15 minutes.
4. Let the salmon rest and cool slightly, then flake into large pieces.
5. To make the pineapple salsa: In a medium bowl, add the pineapple, avocado, onion, tomatoes, and lime juice. Toss to combine.
6. Top tortillas with salmon, pineapple salsa, and coriander. Serve with lime wedges for squeezing.