Salmon with Mango Salsa
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 4 red peppers (deseeded and diced)
- ½ cup vegetable stock (or water)
- 2 tsps balsamic vinegar
- 2 tsps sunflower oil
- 4 fresh Salmon fillet (approx 100 g each)
- 1 large Mango
- 2 sprigs cilantro
Preparation steps
1.
Heat the olive oil and gently cook the diced peppers for about 10 minutes or until they are soft.
2.
Remove from the heat, take out half the peppers and puree them with the vegetable stock and balsamic vinegar. Pass the sauce through a fine sieve and return to the pan with the remaining peppers.
3.
Heat the sunflower oil in a large frying pan and cook the salmon fillets, skin side down, for 2 minutes, Turn over and cook for 2 more minutes or until the fish is cooked through. Remove from the pan and keep warm.
4.
Peel the mango, cut away the stone and dice the flesh, reserving the juice. Add the mango flesh and juice to the pan with the peppers and reheat gently. Chop the coriander, reserving a few leaves for garnish, and stir into the peppers and mango. Season with salt and pepper and serve topped with the salmon.
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