1 green pepper, cored, deseeded and cut into chunks
1 small onion, sliced
1 small red chilli, finely chopped
6 tablespoons chopped fresh coriander, plus extra to garnish
250 g (8 oz) skinless salmon fillets
2.5 cm (1 inch) piece of fresh root ginger, peeled and roughly chopped
2 teaspoons Cajun spice mix
salad, to serve
Heat the oil in a 23 cm (9 inch) nonstick frying pan and cook the peppers, onion and chilli over a medium heat, stirring occasionally, for 3–4 minutes until beginning to soften. Stir in the coriander, then make a well in the centre of the pan, add the salmon fillets and cook for 3–4 minutes, turning once, until almost cooked through.
Flake the fillets into chunky pieces in the pan, then add the ginger and spice mix to the pan and gently toss all the ingredients together. Beat the eggs in a jug and season with a little pepper. Pour over the vegetables and salmon and gently cook for 3–4 minutes until the base of the frittata is set.
Place the pan under a preheated medium grill, making sure that the pan handle is turned away from the heat, and cook for 4–5 minutes until the top is golden and set. Cut into wedges and serve with a simple salad.