Recipe by Amy Beh

Ingredients
4 slices (approx 600g) salmon fillet
Dash of salt
Dash of ground black pepper

Sauce:
25g butter
1 Bombay onion, sliced
2 tbsp soft brown sugar
4 tbsp lemon juice
3 tbsp water
3 tbsp chopped ripe mango
1 tsp chopped mint leaves
Salt to taste

Method
Season salmon with salt and pepper. Cook salmon on both sides on a lightly oiled non-stick pan until tender. Remove and place on individual plates covered with foil to keep warm.

Reheat the saucepan and add butter. Add onion and stir-fry till onion turns soft. Add water, lemon juice, sugar and salt. Cook for one to two minutes, stirring well.

Lower heat and allow to simmer until sauce thickens. Stir in mangoes. Cook for one minute. Turn off heat and add mint. Pour sauce next to salmon slices and serve immediately.