Hear this week's recipe, with a special guest, Sian Armstrong.

Lime Salmon

·        4 skinless salmon fillets

·        3 tablespoons of Cobram Estate Classic Extra Virgin Olive Oil, plus more for grilling

·        3 tablespoons limes juice

·        1 garlic clove crushed

·        salt and pepper

Salsa

·        1 large mango, peel and sliced

·        half a large red capsicum

·        ¼ cup of coriander

·        1small red onion

·        1 large avocado

·        2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil

·        juice of a lime

·        1 tablespoon of coconut water

Method

1. For the salsa, dice mango, capsicum, red onion and avocado and coriander and combine in a large bowl. Top with Cobram Estate Classic Extra Virgin Olive Oil, lime juice and coconut water. Toss till well combine place in fridge until salmon is ready.

2. First marinate the salmon, place salmon in shallow baking dish, whisking Cobram Estate Classic Extra Virgin Olive Oil, lime, garlic and salt and pepper in a bowl. Pour over salmon, cover and allow to sit in the fridge for 30 minutes.

3. Heat up grill or bbq, and brush with Cobram Estate Classic Extra Virgin Olive Oil, place salmon on grill, and cook for 3 minutes per side.

4. Plate up salmon with mango salsa, and serve.