2 x 95g tins Safcol Premium Salmon in Springwater 2 tablespoons olive oil 2 tablespoons red onion, very finely sliced 4 tablespoons capsicum, sliced 1 tablespoon tomato paste 6 tablespoons pre-made napoletana sauce 2 ready-made small pizza bases 1–2 tablespoons jalapeño peppers (a hot green chilli available in jars from supermarkets) 2 tablespoons cheddar cheese, grated 1/2 avocado, sliced 2 tablespoons sour cream 4 sprigs fresh coriander leaves 1/2 teaspoon paprika 1 teaspoon Cajun spices Salad with lime and honey dressing 1/2 lime 1 teaspoon honey 1/2 clove garlic, crushed 2 tablespoons olive oil salt and pepper, to taste 2 cups fresh salad greens
Step 1 - Empty salmon into a bowl and sprinkle over 1 teaspoon of Cajun spices. Stir through and set aside. Step 2 - Heat oil in a small frying pan and cook onions until golden. Add capsicum and fry until softened. Add tomato paste and stir through for 1 minute. Stir in the napoletana sauce. Step 3 - Top the pizza bases with this mixture and sprinkle evenly with the salmon and slices of jalapeño. Step 4 - Sprinkle cheese over the top and bake at 180°C (350°F/Gas4) for about 15 minutes or until bases are crisp and cheese is slightly golden. Step 5 - Remove from the oven and top with avocado slices, sour cream and fresh coriander. Sprinkle the paprika over the cheese.
Step 1 – Combine lime, honey, garlic and oil in a small bowl or jug. Season with salt and pepper.
Step 2 – Place salad greens in a larger bowl and toss with the dressing.