• 2 Turano Brioche Rolls
• 2 salmon fillets
• 1-2 tbsp butter, melted
• 1-2 tsp cajun spice mix
• 1 red pepper, finely diced
• 1 yellow pepper, finely diced
• 1 tomato, finely diced
• 2 spring onions, finely chopped
• Ground black pepper
• 1 lime, juice
• Sriracha mayonnaise
• ½ cucumber, finely sliced

① Brush the salmon fillets with melted butter and liberally coat with the Cajun spice mix.
② In a pan on a medium heat, fry the coated salmon fillets for a few minutes on each side, without moving around the pan until cooked.
③ To make the salsa, put the finely diced yellow and red peppers, tomato and chopped spring onions into a small bowl, then add the ground pepper and lime juice and mix together.
④ On the base of the Turano Brioche Buns and spread a thin layer of Sriracha mayonnaise, then add a couple of the finely sliced cucumber pieces on top followed by the pan-fried salmon fillet.
⑤ Top the salmon with a generous spoonful of the fresh salsa to finish.