Mains

Mango and Cranberry Relish with Crispy Skinned Salmon

In this relish, juicy mango partners tangy cranberries to let the salmon sing.

Serves 4.
Prep Time: 20 minutes.
Cooking Time: 70 minutes.

Ingredients

• 1 large mango, seeded and chopped (try Kensington Pride, Keitt or Pearl)
• 1 cup dried cranberries, simmered in 1/2 cup water until soft then cooled
• 3 tbsp finely diced red onion
• 1/2 tbsp minced chilli
• 1/4 cup fresh lime juice
• 1 tbsp sugar
• Salt and pepper
• 4 salmon fillets (skin on, bones removed, 200g each)
• 2 tbsp light olive oil
• Sea salt

Cooking Instructions

• Combine first 7 ingredients in a bowl and cover.
• Leave in fridge 1 hour. Allow to come to room temperature before serving with salmon.
• To cook the fish, rub the skin with some sea salt.
• Heat a frypan over low heat until really hot.
• Add olive oil, heat, then add salmon, skin side down.
• Cook the fish for 5 minutes, or until the skin is a nice and crispy brown.
• Turn the fish and cook in the oven for 5 minutes.