Salmon with papaya and mango salsa recipe

A low calorie BBQ recipe combining salmon with a refreshing tropical fruit salsa

Serves 4

Takes 20 minutes to make and 12 minutes to cook

Ingredients

1 small mango
1 small papaya
Juice of 1 lime, plus lime wedges to garnish
¼-½ hot Thai red chilli, to taste, finely diced
Small bunch of fresh coriander, finely chopped
2 tbsp extra-virgin olive oil
4 x 150g MSC certified pacific or organically farmed salmon, tilapia or trout fillets with skin *

METHOD

How to make BBQ salmon with papaya and mango salsa

1. Peel the mango and cut away the flesh from the stone in 4 segments. Finely dice and place in a bowl. Peel the papaya, cut in half and scoop out the seeds. Finely dice the flesh and mix into the mango. Add the lime juice, chilli and coriander to taste, then lightly season with salt and freshly ground pepper and set aside.

2. Preheat a griddle pan (or regular frying pan) over a medium heat. Lightly oil and season the salmon fillets. Cook, flesh side down, for 4-6 minutes, before turning over and cooking for another 4-6 minutes or until the salmon is just cooked through. Serve with the salsa and garnish with lime wedges.

To barbecue, preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the salmon is placed.

* Salmon, cod and tuna are severely threatened by over-fishing. There are a number of sustainable and just as tasty species that work equally well in the above recipe - in some cases they can even be cheaper. See channel4.com/fish for more information.