- 3 cups water
- 1¼ cups red wine vinegar
- 1 tablespoon cumin seed
- 1 tablespoon yellow mustard seeds
- 1 teaspoon black peppercorns
- 5 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons plus 1 teaspoon kosher salt
- 2 red onions, thinly sliced
- 1 small ripe mango, peeled and diced
- 1 Scotch bonnet pepper, thinly sliced
- 2 spring onions, trimmed and finely sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons self-rising flour
- 4 tablespoons cold water
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 2½ pounds organic salmon fillets, skin on, scaled and pin bones removed
- 1 teaspoon kosher salt
- 1/2 small ripe avocado, diced
- 1/2 pound ripe mixed-color cherry tomatoes, quartered
- 2 limes
- 1 teaspoon chopped cilantro
- 1 teaspoon pink peppercorns, crushed
I initially created this recipe in Nantucket for my clients for Taco Tuesday, and it turned out to be a favorite. This recipe is simple and fresh because we use organic salmon as the choice of meat paired with mango and spicy Scotch bonnet salsa for a West African twist. With this dish, I wanted to showcase and share my identity through the spices and seasonings used, which I do as chef at Foragers Table in New York City.
Technique tip: Make sure the pan is hot before you place the fish onto the pan then cook on low heat.
Swap option: Use pre-packaged flour tortillas.
Special equipment: Tortilla press optional.
For the pickled red onions:
Combine all ingredients in a saucepan, bring to a boil. Remove from heat and cool it on ice, then store in liquid.
For the spicy mango salsa:
In a bowl, mix the mango, Scotch bonnet, spring onion, chopped cilantro, lime juice and extra virgin olive oil, and store it in the refrigerator.
For the tortillas:1.
Mix the self-rising flour with the cold water, sea salt and olive oil.2.
Mix together with a fork, knead, then divide into 4 and roll out thinly on a flour-dusted surface.3.
To cook, heat in a dry nonstick pan for 1 minute on each side, until lightly golden.
For the crispy salmon:
Carefully cut the skin off the salmon and place it in a nonstick frying pan on a medium-high heat to crisp up on both sides.
Pat kosher salt the salmon fillets, then fry for 6 minutes, turning to get them golden and crispy on one side, then flip to cook the other side until golden and crispy, another 6 minutes. Once the skin is crispy, move it to sit on top of the salmon.
Sprinkle the mango salsa and avocado over the tortillas, then flake over the salmon and crack over the skin.
Toss the tomatoes and the juice of 1 lime in the residual heat of the pan for 30 seconds, then spoon over the tortillas. Garnish with a few pickled red onions and chopped cilantro. Sprinkle with the pink peppercorn and serve with lime wedges, for squeezing over.