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“What’s the best thing about being a chef? It’s being able to name your dishes anything you want! The exotic, tropical tang of the fruit and the richness of the wild salmon work wonderfully together. The ‘bango’ comes from the spicy sweet pepper jam I use to bind the fresh mango relish.”


Ingredients:


  • 1

    mango – peeled, seeded and diced

  • 2 tablespoons

    lime juice

  • 2 tablespoons

    red bell pepper and ancho chili pepper jam

  • 2 tablespoons

    chopped fresh cilantro

  • 2

    salmon fillets, skin removed

  • sea salt to taste

  • 2 teaspoons

    vegetable oil

Directions:






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