Salmon Fajitas Fresca

Salmon with simple fresh ingredients makes a fresh summer dinner.
1 lb salmon fillet, skinned, cut into 1-inch pieces
palmful fresh mint, minced
2 Tbsp canola oil
1 tsp cumin seeds (or 1/2 tsp cumin powder)
2 tsp coriander seeds (or 1 tsp ground coriander)

1 cup pico de gallo, or salsa fresco
1 cup non-fat plain Greek yogurt
palmful fresh cilantro leaves
8 4-inch tortillas, flour or corn - your choice
1 avocado, peeled, seeded and sliced
1 lime, cut into wedges
pickled jalapeño slices

If using whole seeds, grind in a dedicated coffee grinder to a coarse powder.

If you have time before grinding, you can lightly toast the seeds in a dry skillet for a few minutes, until fragrant, shaking often.

Mix the spices with the oil in a medium bowl, and fold in the mint and salmon cubes. Allow to marinate for 20-30 minutes.

Heat a few tablespoons olive oil over medium-high heat in a non-stick skillet. Add the salmon and sauté a few minutes until the first side browns well. Gently flip each cube with tongs, and sauté the other side for another few minutes, until well browned.

Place two tortillas on a plate and top with a quarter of the salmon. Top with a dollop of yogurt, salsa and some cilantro. Serve with avocado, lime wedges and pickled jalapeño.

Serves 4.