Mix together 1/2 tsp sea salt flakes, 1/2 tsp freshly ground black pepper, 1/2 tsp cayenne pepper and 1/2 tsp dried mixed herbs
and rub this all over a couple of fillets of salmon. Chill in the refrigerator to marinate for an hour or so. Heat some olive oil
in a frying pan and fry the salmon on both sides until lightly browned, then remove and set aside. Into the same pan, add a thinly
sliced shallot, a couple of chopped and crushed cloves of garlic, a small carrot cut into julienne (matchsticks) and 1/2 a deseeded
red pepper, thinly sliced, some fresh ginger root, cut into thin matchsticks, together with a pinch of thyme (or fresh thyme leaves
if available). Fry these for a few minutes, then add 2 – 3 Tbs mango chutney, a squeeze of lemon juice and enough water to make
a sauce. Simmer for a few minutes, to amalgamate all the flavours, then return the salmon to the pan together with 1/2 a deseeded
scotch bonnet chilli, cut into thin slivers. Cook gently for another 5 minutes, basting from time to time, add a few fresh coriander
leaves and serve with white rice.