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

Ingredients:

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
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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.

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