Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Mexican glazed salmon with mango salsa (recipe courtesy SMH Goodfood)

INGREDIENTS
4 x 175g salmon fillets, skin on or removed, pin-boned
1 tbsp extra virgin olive oil
cooked white or brown rice to serve

Spice rub
3 tbsp brown sugar
2 tsp sweet smoked paprika
2 tsp onion powder
2 tsp garlic powder (or grated garlic)
1-2 tsp chilli flakes
2 tbsp extra virgin olive oil, plus extra if needed

Mango salsa
2 mangoes, diced
400g can corn kernels, drained
1 small red onion, finely diced
1 jalapeno chilli, finely diced
1 large handful coriander leaves, finely chopped
2 avocados, diced
2 tbsp extra virgin olive oil
1 tbsp honey
juice of 1 lime
1 tsp salt flakes

METHOD
To make the spice rub, combine the brown sugar, paprika, onion and garlic
powders, chilli flakes and olive oil in a small bowl. Rub the spice mix all over the
salmon fillets and set them aside.
For the mango salsa, place the mango, corn, onion, jalapeno and coriander in a
medium bowl. Toss together, then add the diced avocado. Mix the olive oil with the
honey, lime juice and salt in a small bowl and drizzle over the salsa. Gently toss to
combine.
Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the
salmon, skin-side down (if it has skin), press down with a spatula and fry for 3-4
minutes on each side until golden and just cooked through. Remove the salmon
from the pan but keep the pan juices.

Divide the cooked rice among 4 serving bowls. Top with the crispy salmon and pour
on the reserved pan juices. Divide the mango salsa among the bowls and serve.
Serves 4

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