Wild Alaska Salmon, Mango and Pomegranate Salsa


• 1 x 213g can red or pink wild Alaska salmon
• 1 pomegranate
• 1 ripe mango, peeled, pitted and finely chopped
• ¼ cucumber, deseeded and finely chopped
• 1 green chilli, deseeded and thinly sliced
• Finely grated zest and juice of 1 lime
• 1 tbsp chopped fresh mint
• Pinch of salt and caster sugar


Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into small chunks

Halve the pomegranate and scoop the seeds into a bowl. Add the mango, cucumber, chilli, lime zest and juice and mint. Season with a pinch of salt and sugar, then gently stir in the salmon chunks

Serve in separate spoons, in chicory leaves or in tiny tartlets