Bart is on the banks of the Naknek River in Alaska. He cooks irresistible salmon tacos with pico de Gallo and jalapeños.
Recipe - steps
1 Place the salmon skin-side down on a cutting board and place your hand on top of the salmon. Start at the thinnest or narrowest part of the salmon. Cut into the salmon just above the skin until you feel the cutting board, but do not push through. Tilt your knife and cut a bit towards the salmon leg. Now grab the skin of with your hand and pull it towards you, keeping the knife still. In this way, remove the skin from the salmon steak.
2 Mix the tomato, red onion and red pepper in a bowl. Add the zest and juice of the lime and a pinch of salt. Set aside.
3 Place the sliced cabbage, avocado, jalapeño pepper and spring onion on a plate and drizzle the avocado with lime juice to prevent discolouration.
4 Sprinkle the salmon fillets with salt. Heat olive oil in a frying pan over medium-high heat. Fry the salmon fillets for 1 minute per side to keep them nice and juicy.
4 In the same pan, fry the tortillas 15 seconds per side.
5 Fill the tacos with the vegetables, salmon, pico de Gallo and finish with some extra jalapeño and spring onion. Enjoy!