Tango with Mango salmon

Cooking for a new twist for barbecued salmon? Indulge in this mouth-watering, easy-to-prepare Mexican salmon recipe that is sure to make a splash with guests:

1 pound of salmon fillet

1 cup of Salvador's Original Margarita

1/2 cup fresh herbs (mint, basil, thyme, rosemary)

2 tablespoons of olive oil

Mango sauce

1 large mango, ripe but firm

1/4 cup of Salvador's Original Margarita

Salt to taste

1 tablespoon of cilantro

Preparation

Cut the fillet into three pieces. Marinate the salmon for 20 minutes with the fresh herbs, the olive oil and Salvador's Margarita.

In the blender, mix the mango, Salvador's Margarita, salt and cilantro until smooth. Set aside the mango sauce.

Fire up the barbecue until very hot. Place fillets on the grill, cooking three minutes each side.

Do not overcook. Salmon should be pink in the middle.

Place on a bed of spinach in the middle of the plate and pour mango sauce over it.

Garnish with cilantro and a lemon twist. Serves two to three as an entrée.

Tip: Try decorating your patio table with a fun, fiesta theme. Your colourful beach sarong can double as a table runner; the brim of a sombrero makes a great serving dish for nacho chips or crackers; and hollowed out citrus fruits make lovely, organic and fragrant mini dishes for dips.