4/19/2024 0 Comments Mango salsa recipe for salmonSeason with a little salt and pepper, stir well and set aside. Slice the spring onions thinly and add to the bowl, along with the sweetcorn and lime juice. Dice the mango and red pepper into small cubes and add to a small bowl. And that's how long this meal takes to make :). If you you plan on serving the salmon with brown rice (my fave pairing for this dish) get it on to cook now as it usually takes about 25-30 mins.If you have any other questions about this recipe, please pop me an email at I’m always happy to answer your queries!Īnd if you do enjoy making this recipe, I would be very grateful if you could leave a review on the recipe card below :). The capers I use are jarred capers – simply scoop with a spoon and drain off the brine before use. I would advise using fresh as dried herbs wouldn’t give a nice smooth sauce. I use fresh parsley (stalks and leaves) and fresh basil when making mine. Salsa verde: the flavours from this herby salsa finish off the dish so well. Feel free to use another sweet bell pepper colour, such as yellow or orange instead.Īs for the sweetcorn, I just use a tinned variety – Green Giant is my fave! I’ve specified red bell pepper purely because it’s visually a nice contrast with the yellow mango and sweetcorn. You could balance it out with some extra lime juice. I think tinned would work quite well too, although the flavour would be slightly sweeter. Mango salsa: I use fresh mango, peeled and destoned, for this recipe. Aim for salmon that is just-cooked in the middle, as it will cook a little more during the resting time. Of course you can use a large piece or different cut, but you will need to vary the cooking times accordingly. Salmon: the salmon I tend to use for this recipe is boneless, skin-on salmon fillets, approx 130g each. It’s quick, with no fuss involved, plus you can prep the two salsas ahead of time if you want to maximise chatting time with your guests or family :). I’ve used this recipe for both occasions now and really enjoy making it. It is easy enough to be made as a mid-week meal, but also looks fancy enough to work as a dinner party main. To finish the fish, a generous drizzle of homemade salsa verde, packed with herbs and capers. Simply fried in a minimal amount of olive oil, the salmon fillets then sit on a bed of brown rice (or carb/salad of your choice) and zingy mango salsa. Pan-fried salmon is very easy to make, so even if you haven’t had much luck cooking fish at home in the past, this dish is very doable. A gorgeous healthy yet filling salmon dish, which is naturally gluten and dairy free, you need to add this recipe to your regular meal plan, it’s so good! Since I dreamed it up last week we’ve had it three times as it’s such a satisfying meal.
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