Serves 4 for lunch and 6 as a starter

This is a curious dish whose origin I've forgotten, but it is a lovely blend of fresh zingy flavours. The salmon is added raw and becomes partly cooked - or more accurately "cured", by the acidity from the lime juice. The mango (which should be ripe) provides a sweet counterpoint, and the chilli adds more fire. Be generous with the coriander.

Ingredients
450 g (1lb) piece of salmon fillet, skinned
2 really ripe mangoes
16 cherry tomatoes, halved, or quartered if large
½ medium red onion, finely diced
2 fresh green chillies, halved, seeded and shredded or chopped
juice of 1 lime
Maldon salt and freshly ground black pepper
4 tablespoons roughly chopped fresh coriander

1. Heat a non-stick pan until quite hot, add the salmon and cook for 2-3 minutes on each side until just cooked - it should still be a bit pink in the middle. Lift out of the pan and cool.

2. Halve the mango by cutting down close to the flat stone on either side. Either peel off the skin using a potato peeler and dice the into large chunks, OR cleverly score through the flesh in a criss-cross pattern, until almost touching the skin. Then you can push the flesh upwards and you will have a mango "hedgehog" or skin with chunks hanging onto it! Just cut them free of the skin and put into a bowl.

3. Add the cherry tomatoes, red onion, chopped or shredded green chilli, a good squeeze of lime juice and salt and pepper.

4. Flake the salmon into large pieces and gently mix into the salsa - keeping this quite chunky! Divide into bowls and serve.