Our love of food is such that we enjoy a wide variety of cuisines. We rarely eat Indian food every day. We do try and eat fish once a week, given its health benefits. So it is only apt that every now and then there will be a recipe which has “nothing Indian about it”.  This is one of Aunty’s inventions. My daughter made it for a lovely Mother’s day meal when she was a teenager which just about sums up how easy it is, given that cooking savoury dishes was not her forte at that stage! It has the added advantage that the salsa sauce consists of a lot of store cupboard ingredients.

Serve it with lightly steamed or roasted vegetables. A side dish of potato wedges is a must – see recipe for Pitney potato wedges with garlic and rosemary.

This recipe can easily be halved for a Valentine’s day meal.

Serves 4

Preparation: 5 minutes

Cooking: 10 minutes



4 pieces of skinless salmon fillets (preferably sustainably sourced)

1 teaspoon of whole peppercorns

1 tablespoon of olive oil

Juice of half a lemon

8 tablespoons of salsa – can be mild/hot, depending on how much of a kick you like!

3 tablespoons of mayonnaise

5 tablespoons of Greek yogurt

50ml white wine

Salt and freshly ground pepper


1. Mix the salsa, mayonnaise, white wine and yogurt in a bowl. Season to taste.

2. Heat the oven to 200C/180Cfan/gas 6 and put the salmon fillets in a baking dish/tray. Squeeze the lemon juice onto it. Bake for 10 minutes.

3. Meanwhile make the sauce. Heat the oil in a frying pan on medium heat. Add the peppercorns and stir until they start “popping.” Add the salsa mixture. As soon as it starts bubbling, remove from the heat.

4. Once the fish is cooked, remove from the oven and place on a warm platter. Pour the sauce over the fish and serve immediately. There will be extra sauce, put it in a bowl should anyone wish for extra.

NB – please remember to remove the peppercorns, generally whole spices are not eaten.