4 pieces salmon fillet
2 teaspoons Cajun spice
1 tablespoon olive oil
Zest and juice of 1 lime
1 ripe mango, peeled, stones and diced
50 g PEPPADEW® Sweet Piquanté Peppers Mild Chopped or Hot Slices
2 spring onions, sliced
Small bunch of coriander, chopped
Salt & pepper
METHOD FOR THE SALMON
- Rub the seasoning over the salmon, drizzle the olive oil onto a hot flat grill plate and place the salmon pieces skin side down onto the grill.
- Cook for 2-3 minutes to char the skin, turn and cook for a further 4-5 minutes.
- Remove, cover and rest for a few minutes before serving with the salsa
METHOD FOR THE SALSA
- Mix the mango, PEPPADEW® Sweet Piquanté Peppers, spring onions, coriander and lime juice and season.