BBQ Salmon with Mango Salsa

Give your spring BBQ a taste of terrific Thailand with this tasty tropical BBQ coconut salmon with mango, papaya and honey.

Serves 4

For BBQ Salmon, you will need:

• 2 garlic cloves, finely chopped
• 5cm fresh ginger, finely chopped
• 5 fresh kaffir lime leaves, finely chopped or the finely grated zest of 1 lime
• 1 mild red chilli, deseeded and finely chopped
• 1 tbsp caster sugar
• 1 tbsp Thai fish sauce (nam pla)
• 200ml carton coconut cream
• 4 x 150g salmon fillets with skin
• 2 limes, halved
• For the salsa
• 1 mango, halved, stoned, peeled and diced
• 1/2 cucumber, diced
• 1 small papaya, peeled, halved, deseeded and diced
• 2 ripe avocados, halved, stoned, peeled and diced
• 1 mild red chilli, deseeded and finely chopped
• 1 small garlic clove, crushed
• 2 tbsp honey
• 2 tbsp extra-virgin olive oil
• Juice of 2 limes
• Juice of 1/2 orange
• 4 tbsp chopped fresh coriander

How to make BBQ Salmon:
1. Combine the garlic, ginger, lime leaves or lime zest, chilli, sugar, fish sauce and coconut cream in a large non-metallic bowl. Add the salmon and turn to coat in the marinade. Chill for up to 1 hour.
2. Meanwhile, mix all of the salsa ingredients in a medium bowl. Season to taste and set aside.
3. Light your barbecue to cook the salmon. Remove the salmon from the marinade and cook for 3-4 minutes each side, until cooked. Discard the remaining marinade.
4. Serve the salmon with the salsa and lime halves, as well as a crisp salad of your choice.