Chipotle Salmon Wraps with Warm Salsa

Preheat the oven to 220C. Score the salmon skin 4 times lengthwise, then rub in 1 tbsp of the chipotle paste and the juice of half a lime. Season, place skin-side up in a baking tray, then scatter with ½ a thinly sliced lime, the baby tomatoes and the remaining chipotle paste. Drizzle everything with olive oil and season with sea salt.
Bake in the oven for 20 mins or until the fish is flaking and the tomatoes have begun to burst. Leave to rest for 5 mins, and heat the wraps to warm through. Stir the chopped coriander through the tomatoes, then flake the salmon into chunks and discard the skin. Serve the salmon and tomato mixture into the warm wraps with some guacamole, and the lime wedges on the side.

30 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box