Ingredients for 4 people: 4 pieces of salmon with the skin - 8 large leaves of romaine salad - 200g of cherry tomatoes - a bunch of coriander - 4 tbsp sour cream - 2 avocados - 1 red onion - pepper - salt - cajun powder - 1 lime - olive oil - oregano - garlic powder - paprika - cayenne pepper. Prepare the marinade: mix 1 tbsp of Cajun powder, 1 tbsp of paprika, 1 tsp of oregano, 1 tsp of garlic powder, Cajun pepper adjust according to your taste) and add olive oil to obtain a semi-liquid paste. Cover the skin of the salmon with the marinade. Mash the avocados and add the finely chopped onion, 2 tbsp of lime juice and 4 tbsp of chopped coriander, season with salt and pepper.Fry the salmon in olive oil over high heat, skin side down, then reduce the heat and finish cooking in a pan or oven. Be careful, the salmon is more tender half-cooked. Cut the salmon into rectangles, garnish the salad leaves with the salmon, half cherry tomatoes, guacamole, heavy cream and sprinkle with chopped coriander. The crunchy salad leaves are the perfect substitute for tacos.
