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Pan-Fried Salmon Loins On A Bed of Prosciutto, Mango & Avocado Salsa

With Jax Hamilton– SPCA Cookbook Recipe

Serves 4


1 mango, peeled, deseeded and diced

1 firm avocado, peeled, stoned and diced

2 spring onions, chopped

2 tbsp chopped fresh dill

½ red chilli, deseeded and finely diced

zest and juice of 1 lime

dash of sesame oil

salt and pepper

knob of butter

1 tbsp olive oil

8 SPCA Blue Tick salmon loins

4 proscuitto slices


In a large bowl, very gently toss together the mango, avocado, spring onions, dill, chilli, lime zest and sesame oil.  Taste and add lime juice, salt and pepper to taste.  Set aside.

Pop your butter and olive oil in a large frying pan, and when melted and bubbling, place your salmon loins in the pan.  You may have to do this in batches.  Fry on both sides until golden brown.  Don’t forget to crisp the skin.

Place a slice of prosciutto on each of the four plates.  Pop two salmon loins on top, and serve with a spoonful of salsa.