Good health is one of life’s greatest blessings, and eating healthily is one key to achieving it. Salmon plays a large part in my summer diet as it is packed with nutritious elements, especially omega-3 fatty acids, and can reduce the risks of cardiovascular disease. It’s one of my main sources of protein.

The flavour and texture of salmon will depend on how it is cooked. Less is more! Yes, minimal seasoning for maximum flavour. As for this recipe, quick and simple, it is perfect to keep in your back pocket.

Being summer, that means it’s mango season. I love mango in salads as it gives a very fresh and fruity taste. Mangos are a good source of antioxidants and are rich in vitamins A and C. Any vegetable will complement them, but I have chosen cucumber and cherry tomatoes. If you are preparing this for summer parties, the sweetness from the tomatoes is a real crowd-pleaser. Cucumber is my all-time favourite as it’s easily available and has such a fresh taste.

And what is a salad without a dressing? I’m using a simple saffron vinaigrette that adds flavour and colour. This is a wonderful dish to make on a summer’s day. And such a beautiful way to eat healthily!

See here for Sashi’s salmon skewers with mango salad.