Between December and April, mangoes are plentiful in Durban, with vendors even selling them alongside the streets. Deep-sea fishing off the coast of KwaZulu-Natal often yields a plentiful supply of salmon, with sometimes three or four being hooked on one line. Combining the salmon with mango provides the perfect summer meal.

(serves 2)

• 2 salmon steaks
• 1 tsp lemon juice
• 1 tsp crushed garlic
• 1 tsp dried tarragon
• ¼ tsp salt
• ½ tsp freshly ground black pepper
• 2 small onions, coarsely chopped
• 1 tomato, coarsely chopped
• ½ cup fish stock
• 1 ripe mango, peeled and flesh chopped
• 1 Tbsp crushed ginger
• 2 Tbsp butter

1. Place the salmon steaks in a shallow dish and season with the lemon juice, garlic, tarragon, and salt and pepper.
2. Set aside in the fridge and allow to marinate for 1–2 hours.
3. Place the onions, tomato, fish stock, mango and ginger in a food processor, blend thoroughly and set aside.
4. Melt the butter in a frying pan and sauté the salmon steaks for about 5 minutes each side.
5. Add the mango purée to the pan and simmer for 10 minutes. (If you want the salmon slightly pinker inside, fry for 2 minutes a side and simmer in the sauce for
5–7 minutes.) 6. Transfer the salmon to serving plates and pour the mango and ginger sauce over the top.
Serve with chips, rice or a salad.