Bigfish brand BBQ salmon fillets with mango salsa, corn on the cob


BBQ salmon fillets
2 sweetcorns
Mango, chilli and lime salsa:
1 ripe mango – peeled, stoned and diced
1 red chilli – deseeded and finely chopped
Small bunch coriander, chopped
1 lime, juiced and zested
½ tbsp olive or rapeseed oil

Featured in:
September 2019

Remove the salmon fillets from their packaging and loosely wrap in lightly oiled foil and bake on a baking tray in a pre-heated oven at 190ºC for 35-40 minutes (15-20 minutes if defrosted). Lightly brush the sweetcorn with oil and place under the grill or in the oven with the salmon fillets for 15 minutes.

To make the salsa, mix mango, chilli, coriander, lime and olive oil in a bowl and season. Leave in the fridge overnight or until ready to serve.

Never miss a copy!

Big savings when you take out a subscription.

DOWNTOWN COMPETITION: YOUR GLORIOUS GARDEN IMAGESAre you proud of what you’ve accomplished in your garden or outside space during 2020 & 2021? Have you grown something amazing, built the perfect arbour, created a sumptuous lawn or a snug sunspot packed with beautifully planted pots? Did Downtown Garden Centre help – with the seeds, a fantastic new lawnmower, some luxury garden furniture or smart looking gravel or slate for walkways? You took a photograph... right!? In Spring 2022 we’ll be launching the Downtown Spring Magazine in conjunction with Lincolnshire Life Magazine and we’re looking for a wonderful front cover shot. T&Cs apply. To see full details of Terms and Conditions which apply to entries submitted for this competition go to: ... See MoreSee Less

5 days ago  ·