1 Place the salmon in a shallow frying pan and pour in enough water to come halfway up the sides. Simmer for about five minutes until the fish is just done. 2 Remove the root and trim the top of the spring onion. Cut in half across, cut lengthways into thin strips and place into iced water. Set aside and leave until the strips have curled. Use for a garnish. 3 Drain the potatoes and mash with the butter. Grate the zest from the lemon and squeeze the juice. Add 1 tbsp juice to the potatoes with the lemon zest and fish sauce, if using. 4 Drain the salmon and transfer to a bowl. Remove the skin and bones, gently flake the flesh and stir into the potatoes. Chop the coriander to make 2 tbsp. Stir 1 tbsp into the fish cakes with the seasoning. Set the other tbsp aside for the salsa. 5 With floured hands, divide the mixture into four equal-sized balls. Flatten and form into fish cakes. 6 Place the seasoned flour onto a plate and dip the fish cakes in it to cover both sides. Heat the oil in a frying pan and fry the fish cakes for 5-6 minutes, turning once. 7 For the Salsa: Peel the mango. Slice the flesh from either side of the stone and cut into small dice. Peel and finely chop the fresh ginger. 8 Combine in a bowl with the chopped onion, lime zest and juice, sweet chilli sauce, if using, and the reserved coriander. 9 Serve two hot fish cakes per serving on top of the mixed leaves with the salsa spooned on top. Decorate with the curled spring onion strips. Recipe by: Cant Cook Wont Cook