It's Throwback Thursday again and today we have a recipe from our September 2008 issue.

As part of this weekly series, we’re going to share some older content from our magazine to help look back at what the Irish food scene was like when FOOD&WINE Magazine started.

This week's recipe comes from Hugo Arnold, cookbook author, food journalist and hospitality consultant. Hugo contributed to the magazine for the entirety of its run, with his Midweek Meals and Easy Entertaining features firm favourites of our readers.

Today's recipe comes from Hugo's series, where he shared some easy summer dishes. In this issue, Hugo's dishes included roasted pepper and pesto pizza, sautéed pears, and sticky hoisin lamb.

Yield: Serves 4

Ingredients

  • 4 x 150g fillets salmon 
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon ground paprika
  • salt and pepper
  • olive oil
  • 4 tortillas
  • 1 red chilli, deseeded and finely chopped 
  • 1 bunch coriander, rough chopped 
  • 1 lime, quartered
  • 4 dessertspoons sour cream 

Method

  1. Toss the salmon with the ground spices and a seasoning of salt and pepper. Add two tablespoons of olive oil to a large hot frying pan and cook the fish for two to three minutes on each side or until cooked right through.
  2. Divide the tortilla on four plates, flake the fish and scatter over the chilli and coriander. Squeeze over a quarter of lime and add a dollop of sour cream. Roll up and eat.