This fresh mango and avocado salsa tastes great with fish or meat from the BBQ, but is equally delicious as a dip for tortilla chips. Just slice all the ingredients finer.
Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
Cut the avocado all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin and cut into cubes.
Halve the cayenne pepper and remove the seeds. Finely chop half the pepper (or use the whole pepper if you like hot and spicy). Finely chop the onion and slice the sweet pepper into cubes.
Mix all the sliced fruit and vegetables in a bowl to create a coarse salsa and pour in the olive oil. Squeeze the lime into the salsa. Season with salt to taste.
Lay the salmon on 4 pieces of aluminium foil and season with salt. Spoon the salsa over the salmon. Wrap the foil around the fish to make small parcels. Make sure the parcels are tightly sealed. Place the parcels on the barbecue for about 10 minutes or bake in the oven for about 12 minutes.
Tip: Serve the salmon with quinoa or multi-grain rice (the dish is no longer gluten free).
