Sunday, February 13, 2011

Salmon with mango & chilli salsa

This low-fat and easy recipe is bursting with omega 3 fatty acids and fuses sweet fruit with fresh vegies - perfect for a warm summer day or evening.

I normally add coriander to the salsa but since my husband doesn't like it I left it out. I also left in the chilli seeds since we both like a bit of heat :)


1 tbs olive oil
4 (about 220g each) salmon fillets
2 ripe mangoes, cheeks removed, peeled, finely chopped
1 long fresh red chilli, halved, deseeded, thinly sliced
2 tbs chopped fresh coriander
1 avocado, peeled, finely chopped
1 tbs fresh lime juice
1-2 bunch asparagus, woody ends trimmed
Lime wedges, to serve
Salt and pepper, to taste

  1. Heat oil in a non-stick frying pan over medium-high heat. Season both sides of salmon fillet with salt and pepper.
  2. Place the salmon, skin-side down in the pan. Cook until golden brown on 1 side, about 3-4 minutes. Turn the fish over with a spatula, and cook for another 3-4 minutes (for medium rare).
  3. Meanwhile, combine the mango, chilli, coriander and lime juice in a bowl. Taste and season with salt and pepper.  
  4. Cook the asparagus in a saucepan of boiling salted water for 2-3 minutes or until bright green and tender crisp. 
  5. Divide the salmon among serving plates. Top with asparagus and salsa and serve with lime wedges.

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