• Salmon topped with mango salsa

    Serves: 4
    Cooking Time: 30 mins + extra to marinate


    • Mango salsa

    • 1 small mango, peeled and cubed
    • 2 spring onions or ¼ red onion, chopped
    • ¼ red pepper, chopped
    • a handful of fresh coriander
    • 10ml (2 tsp) olive oil
    • salt and freshly ground black pepper, to taste
    • Marinade

    • 10ml (2 tsp) fresh ginger, grated
    • 30ml (2 tbsp) treacle brown sugar
    • 30ml (2 tbsp) olive oil
    • 5ml (1 tsp) ground paprika
    • 30ml (2 tbsp) lemon zest
    • 15ml (1 tbsp) soy sauce
    • salt and freshly ground black pepper, to taste
    • lemon juice, to taste
    • 4 x 200g salmon fillets, with skin
    • olive oil, to brush



    For the salsa, combine the mango, onion and pepper and toss through the coriander and olive oil. Season and chill until needed.


    For the marinade, mix all the ingredients together in a sealable plastic bag. Add the salm on fillets, seal the bag and massage the marinade into the fish. Marinate for at least 2 hours.


    Just before grilling, pour over some lemon juice. Remove the fish from the marinade and slash the skin with a sharp knife to stop it from curling.


    Heat a grilling pan and brush it with the olive oil. Grill the fish flesh-side down for 5 minutes. Turn it over and grill for another 5 minutes. Lower the heat if the fish begins to burn.


    Serve the salmon topped with the salsa.


    To drink: Morena Brut Rosé is a little gem from boutique producer, Franschhoek Pass Winery.