Serves 4

Ingredients

• 4 x 200g Regal Marlborough Salmon fillets
• 1 tablespoon olive oil
• Salt & freshly ground black pepper
• Salsa:
• 1 large mango, peeled and diced
• or 425 g can mangoes, drained and diced
• 1.4 cup chopped fresh coriander
• 1.4 cup finely chopped red onion
• 1.4 cup orange juice
• 1 teaspoon orange zest
• 2 teaspoons finely chopped red chilli
• or 1 teaspoon minced red chilli
• 1 garlic clove, crushed
• 1 1/2 tablespoons olive oil
• Salt & freshly ground black pepper
• To Serve:
• 4 poppadoms

Method

Combine the salsa ingredients in a small bowl.
Season with salt & pepper and set aside.
Preheat the oven to 180°C.
Heat an oven proof, non-stick frying pan over
medium-high heat. Rub the salmon fillets with oil
and season well with salt and pepper. Place fillets
into the frying pan, skin side up.
Sear until brown and crisp, about 3 minutes.
Turn the fillets over and bake in the oven until
just cooked through, about 5

Method