Serves 4

What you need:
4 x 150g / 6oz salmon fillets, free of bone and skin

Salsa:
1 large ripe mango
Juice of 1 lime
Juice of 1 orange
1 red onion, diced
50g/2oz cucumber, diced
2 ripe tomatoes, diced
½ red chilli pepper, diced
1 teaspoon fresh coriander leaves, chopped
½ teaspoon black pepper, crushed
Fresh chopped basil to garnish

What you do:
Marinate salmon in a little lime juice prior to cooking. Remove skin and stone from mango. Liquidize the mango with lime and orange juice. Combine mango and other salsa ingredients in a bowl and chill. Cook salmon under hot grill for 3-4 minutes. Serve salmon and salsa sprinkled with freshly chopped basil.

Supplied by Mark Farrell, Network Catering, The Footplate, Brasserie, Heuston Station, for the 1996 Happy Heart Eat Out campaign.