The jasmine is in full flower, filling the air with its unique scent. It always makes me think of sun and warm breezes. Mango season is upon us and the perfume of mangoes reminds me of the jasmine which reminds me of the sun and warm breezes… you get the picture.

Dinner tonight:- Pan seared fresh salmon served on a bed of chilli mango salsa and salad greens.

For the salsa for two:-

One large mango, cheeked and cubed. One good wedge of pineapple cut in small chunks. One red chilli (or to taste) chopped fine. A 4 inch piece of cucumber small diced. Half a red onion finely diced. A good big handful of coriander leaves roughly chopped. A tablespoon of fish sauce and 2 tablespoons of lime juice, salt and pepper to taste. All ingredients get tossed together in a bowl.

Take your salmon fillets and coat in olive oil, season well with salt and pepper and quickly sear skin side down for a few minutes. Turn over to just colour the top. The salmon should still be nice and pink in the middle, try not to over cook it! Let it rest while you assemble (plate up) the rest.

Plate up some mixed salad leaves, season, and drizzle with a little olive oil and white balsamic vinegar if you like. A generous serving of salsa goes on top and then the salmon. Don’t forget a glass or two of good Verdelho.

Tasty goodness. Enjoy.

Mobile phone photo’s don’t do it justice sadly. Never mind, at some point I shall rectify that small problem. In the meantime, I was thinking it’s about time to catch some Koonacs (fresh water crayfish) in the pond. Everyone loves them either steamed or cooked on the BBQ with home made wasabi mayo and garlic aoli. I love spring.

Eat your heart out Monet….

Kind regards,

J.