Korma Spiced Salmon Tacos and Cumin Fries

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

Using a spoon, evenly spread the korma paste all over the salmon. 

When the chips have roasted for 15 mins, pop the salmon on the middle shelf to bake until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.

While everything roasts, cut the tomato into 1cm chunks. Cut the lime into wedges.

In a small bowl, add your tomato chunks, a squeeze of lime juice, a drizzle of olive oil and season with salt and pepper. Mix well, then set aside for later.

Trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, mix together the coleslaw mix, sliced baby gem, mango chutney and half the soured cream.

Season with salt and pepper, then set your mango slaw aside.

Just before the salmon is ready, pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.

Once the salmon is cooked, gently peel off the skin and flake apart the flesh with a fork into bite-sized pieces.