Mango Glazed Salmon Salad

This is a really quick summery dish, perfect for sunny days when you don’t want to spend hours in a hot kitchen. Salmon fillets are glazed with a lovely mixture of Chilli Pepper Pete’s Chichen Itzá Hot Chilli Sauce, lime juice, honey, soy sauce and garlic, and served on a bed of cucumber mint salad that’s just the thing to balance the fiery hit.

2 salmon fillets
Olive oil
A sprinkling of Chilli Pepper Pete’s Spanish Smoked Paprika
Salt and black pepper
Half a cucumber
A small handful of fresh mint
A splash of lime juice
Fresh rocket
For the glaze:
1 tbsp Chilli Pepper Pete’s Chichen Itzá Hot Chilli Sauce (or more to taste)
1 tbsp honey
A splash of lime juice
A small clove of garlic, crushed
A splash of soy sauce

Serves 2

1. First, sprinkle the salmon fillets with Chilli Pepper Pete’s Spanish Smoked Paprika, salt and black pepper. Warm a good splash of olive oil in a frying pan on a medium heat, and then lay the salmon fillets in the pan with the skin uppermost.

2. While the salmon sears for 5 minutes or so, make the glaze – simply mix together all the ingredients in a small bowl.

3. Once the salmon has been seared for 5 minutes, carefully turn the fillets over, and pour the glaze over the top. Use a spoon to scoop up the excess sauce and baste the fillets with it repeatedly for the next couple of minutes, then continue to pan-fry the salmon for about 6 more minutes, basting occasionally.

4. You’ll know the salmon is done when the flesh flakes easily when pressed with a fork or wooden spoon. Take it off the heat at this point.

5. Slice the cucumber as finely as you can, and dress with half of the chopped fresh mint and a splash of lime juice. Arrange on a plate, top with a little fresh rocket and finish off with the flaked salmon fillets. Sprinkle the rest of the chopped fresh mint on top and serve.