Soy salmon & lime tacos

For ➍
4 salmon fillets
3 tbs soy sauce
2 tbs sunflower oil
2 tbs sesame seeds
juice ½ lime
salt & pepper
pinch of garlic salt
easy guacamole:
2 avocados
½ lime
½ lemon
salt & pepper
fresh chilli (optional)
mango & watermelon salsa:
1 mango
¼ small watermelon
¼ red onion
few sprigs of parsley leaves
1 ts honey
garnish:
3 tbs pomegranate seeds
5 tbs sour cream & chives dip
2 radishes
3 tbs dried crispy onions

Place the salmon on a baking tray lined with foil or baking paper and pour over a few glugs of sunflower oil, 2 tbs of soy sauce, a handful of sesame seeds, garlic salt, pepper and a squeeze of half a lime. Making sure both sides are coated with the sauce, bake skin-side down for 20 m until the flakes come away with a fork easily.
Whilst the salmon cooks in the oven, prepare your accompanying ingredients.
-(Guacamole) Halve and stone 2 avocados and use a spoon to scoop out the flesh into a bowl. Mash with a pinch of salt, pepper, a squeeze of lemon and lime and some chilli, if desired.
-(Salsa) Finely dice parsley, mango, watermelon and red onion for the salsa. Squeeze some lime and a tiny drizzle of honey and mix well.
Place small soft flour tortillas on a dry hot pan for 30 s to warm through.
Assemble salmon taco with guacamole and pomegranate seeds: spread guacamole over the base of the taco spoon over some of the salsa and add some salmon flakes on top. To garnish sprinkle some pomegranate seeds and some chopped parsley.
Assemble salmon taco with sour cream and chives: start with sour cream and chives spread over the taco base, spoon over the salsa and layer salmon flakes. Add thinly sliced radishes and garnish with some chopped parsley.
Serve with corn on the cob cut up into pieces, and quartered fresh limes.

Bacon chicken guacamole bombs

For ➑ bombs
2 ripe avocados
½ white onion, finely chopped
½ tomato, chopped
2 tbs coriander, chopped
½ tbs kosher salt
2 tbs freshly squeezed lime juice
4 boneless skinless chicken breasts
salt & freshly ground black pepper
8 bacon strips
1 tbs canola oil

Preheat oven to 200°C.
Using a knife, cut around the pit of the avocado, separating the halves from each other. Remove the pit and use a spoon to scoop out the avocado. In a large bowl, combine the avocado, onion, tomato, coriander, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.
Season chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges of the chicken closed.
Wrap the chicken with two strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
Heat oil in a pan over high heat. Sear the bacon-wrapped chicken for 2-3 m on each side. Remember to cook the sides of the chicken as well. Bake for 10 m.
Serve.

Avocado cream dip*

For ➌ cups
2 ripe avocados, pitted, peeled
10 cl sour cream
2 tbs apple cider vinegar
2 tbs olive oil
2 tbs finely chopped fresh coriander, plus leaves for serving
2 tbs finely chopped fennel fronds, plus more coarsely chopped for serving
salt
tortilla chips (for serving)

Process avocados, sour cream, vinegar, oil, 2 Tbsp. cilantro, and 2 Tbsp. fennel fronds in a food processor until mixture is very smooth, light, and thick. Season with salt.
Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips.

*Use as a smoother version of guacamole. Traditional guacamole recipes in chicken bombs.

Cajun shrimp & guacamole

For ➍
4 tbs butter
1 tbs Cajun seasoning*
500 g medium (or extra-large) shrimp, peeled & deveined
3 avocados
½ cup chopped red bell pepper
½ cup thinly sliced scallions
¼ cup chopped yellow onion
zest of 1 lemon
1 tbs (or more to your liking) fresh lemon juice
coarse salt & freshly ground pepper

Melt half the butter in a large sauté pan over medium-high. Add ½ tbs of the Cajun seasoning to the butter. Stir it all in. Let it bloom and fall in love. Add half the shrimp and sear on one side for 2 m. Flip and sear another m or so. Season with salt and pepper. Remove the shrimp from the pan and set aside.
Add the remaining butter and Cajun seasoning. Bloom for a second, then add the remaining shrimp. Set shrimp aside.
Half each avocado and remove the pit. Scoop out the flesh into a big bowl. Add the red bell peppers, scallion, onions, lemon zest and juice, and a pinch of salt and pepper. Mash it all together with your fork, until it’s smooth, but still good and chunky.
Taste it. Add salt and pepper and more lemon juice to your liking.