Mango and coriander salmon

I love this dish. The fact that it’s super simple and that the magic at the heart of it comes from opening a tin of mango slices makes me even more proud of how achievable and truly delicious it is. It also works brilliantly with tinned gooseberries or rhubarb in lieu of the mango, if you prefer tart to sweet.

Ingredients

Instructions

1. Heat 2 tablespoons of the vegetable oil in a large pan over a medium heat. Add the cumin seeds and garlic and fry, stirring, for
   30 seconds. Pour the tin of mango slices, including the syrup, into the pan, then add the ground coriander, salt, lemon juice and chilli powder. Using a fork, mash the mango into the spices, then cook the mixture, stirring occasionally, for
   5 minutes, until you have a slightly pulpy paste. Remove the pan from the heat and set aside to cool a little.
2. Sift the flour onto a plate and set on the kitchen counter next to the pan of mango mixture. Dip the salmon fillets first in the mango paste, to coat, then roll in the flour. Set aside and decant the remaining mango sauce into a serving bowl.
3. Put the remaining 150 ml of oil in a large pan and set over a medium heat. Once hot, carefully add the salmon fillets and cook for
   3-4 minutes on each side, until a golden crust has formed and the salmon has cooked through. Serve the salmon hot, with the remaining mango sauce alongside to spoon over. This is lovely served with rice or with wraps alongside for mopping up the sauce.

30 Minute Mowgli