Shelina Permalloo's Sizzling Mexican Salmon Cups


Preheat the oven to 200C, gas mark 6

Place the salmon in an ovenproof dish, sprinkle with the paprika and cook in the preheated oven for 15 minutes until golden brown and cooked

Remove from the oven and cool slightly, then remove the skins and carefully break up the salmon into flakes

Meanwhile, as the salmon is cooling, put the tomatoes, avocado, red onion, jalapeno chilli, coriander, lime juice and seasoning into a mixing bowl and stir to combine. Add the flakes of salmon and mix gently, being careful not to crush the fish flakes.

Spoon equal amounts of the salmon mixture on to the lettuce leaves, then serve. 


Prep time:

Cook time:

Serves: 6

  • 2 x 120g boneless salmon fillet, skin on

  • 1 tsp paprika

  • 2 large tomatoes, seeded and finely diced

  • 1 avocado, halved, stoned, peeled and finely diced

  • 1 red onion, finely diced

  • 1/2 green jalapeno chilli, finely diced

  • Handful of roughly chopped coriander

  • Juice of 1 lime

  • Salt and freshly ground black pepper

  • 6 cos lettuce leaves, to serve