Teriyaki Salmon Fillet Tacos

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 25-30 mins. Turn halfway through.

Lay the salmon fillets, skin-side down, onto another baking tray lined with baking paper. Season with salt and pepper. Roast the salmon on the top shelf 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. Once cooked, transfer to a board, skin-side up. Allow the salmon to cool a little, then peel off and discard the skin. Pop the salmon into a medium bowl and gently pull apart into large flakes. Set aside.

While everything cooks, heat a medium frying pan on medium heat (no oil). Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Take the pan off the heat, then divide the sesame seeds between 2 medium bowls. Add the mayo and water for the mayo (see ingredients for amount) to one of the bowls. Season with salt and pepper. Stir together, then set aside.

Pop the (now empty) frying pan back on medium heat (no oil). Pour in the soy sauce, honey, and ketjap manis, then simmer until thick and sticky, 3-5 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Stir in the second bowl of sesame seeds, then pour the sauce over the flaked salmon. Gently stir to combine. Meanwhile, trim the baby gem and halve lengthways. Thinly slice widthways. Add to the sesame mayo and toss to coat.