Roasted salmon tacos baja–med style with fragrant cucumber salsa

Method

1. Preheat the oven to 180°C.
2. To prepare the salmon, using a sharp knife, cut the salmon fillet along the seam of flesh that separates the belly from the loin. Cut into two pieces, separating the belly from the loin.
3. Heat a splash of olive oil in a large, non-stick frying pan over high heat. Season the salmon pieces with salt, then place them in the hot pan, skin side down, and cook for 2 minutes, pressing the pieces down with your hands to ensure they cook flat. Cook for a further 1 minute, then transfer to the oven, skin side down, and cook for 2 minutes.
4. Remove the salmon from the oven and leave to cool on a wire rack, then cut into 2.5 cm thick slices using a sharp knife.
5. Add another splash of olive oil to the pan together with the garlic, onion, chipotle, bullhorn chilli, tomatoes and olives and cook over low heat for 5 minutes, until softened. Add the vinegar and orange juice, bring to a simmer and cook until the liquid has almost evaporated, then add the agave syrup and simmer until reduced to a thick, sticky coating.
6. Transfer the vegetable mixture to a small bowl, add the basil leaves and season to taste. Set aside to cool.
7. Heat a medium non-stick pan over high heat. Lightly spray with oil and briefly fry the tortillas to warm them. Stack the tortillas, wrap in a warm damp tea towel and set aside to keep warm.
8. To make the salsa, combine all the ingredients in a bowl and mix well.
9. To serve, divide the tortillas among serving plates. Spoon over a little tamarind chilli mole, if using, and top with the salmon slices, vegetable mix and a pile of the salsa. Serve immediately with more tamarind chilli mole on the side for dipping.