1 piece salmon per person – my favourite is Tasmanian Salmon, however it depends where you live as to what you have available to you.
1 handful of fresh basil
1 handful of fresh mint
Fresh chilli – optional
How to cook perfect Salmon:
To pan fry the salmon, heat the pan with a splash of olive oil or coconut oil on a medium heat. Once the pan is heated place the salmon in the pan skin side down. Cook salmon, skin-side down, for 4-5 minutes depending on thickness. Turn and cook for 3-4 minutes on the other side. Test with a fork – if it flakes easily, it’s ready. I prefer Salmon served a little pink in the centre.
Mango & Avocado Salsa:
Slice the cheek off the mango and score the mango flesh. Cut off into cubes and set aside. Peel the avocado and cut into cubes roughly the same size as the mango cubes. Roughly chop the mint and basil leaves. Gently mix the ingredients and squeeze the lime over the top of salsa. Grind the salt & pepper onto the salsa. If you enjoy chilli, add some fresh chilli to the mixture.
Place the pan fried salmon on the plates and carefully place the salsa on top of the salmon. Serve & enjoy.