Salmon with Tangy Lemon & Mango Sauce

Makes 4 Servings

Total Prep Time: 30 minutes


4 salmon fillets

A pinch of sea salt and black pepper

2 tablespoons olive oil


1 red onion, sliced

2 tablespoons honey

4 tablespoons lemon juice

¼ cup water

half a ripe mango, chopped

¼ cup mint leaves, chopped


Season the salmon with salt and pepper. Heat oil in a pan over high heat, pan-fry salmon till cooked to your liking. I like my salmon pink in the middle, which usually takes about 2 to 3 minutes per side, depending on the thickness of the fish. Transfer to plates.

Add onions into the same pan, stir-fry for a few minutes until onions are soft. Mix together honey, lemon juice and water, stir into pan. Lower heat and simmer for a few minutes until sauce thickens. Stir in chopped mangoes. Remove pan from heat and stir in mint. Serve sauce on the side or on top of the salmon with a crisp lettuce salad.