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    You are in: Home / Recipes / Salmon With Coriander/Cilantro Mango Salsa Recipe
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    Salmon With Coriander/Cilantro Mango Salsa

    Salmon With Coriander/Cilantro Mango Salsa. Photo by Chef floWer

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    The Flying Chef's Note:

    This is very versatile it can be served as a main course with a salad for a light, healthy summer time meal or it can be served as a appetizer, or as part of a buffet style meal along with other dishes. I have made this a few times now both as a main and also as part of a BBQ when I had 40 people over, it is always received well. I have listed the weight below as 1kg and I feel this would serve 4-5 as a main with a nice green salad and some crusty bread and about 10 as an appetizer or as part of a buffet style meal. Cooking time does not including resting time or chilling time if you choose that option.

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    Units: US | Metric


    Coriander (Cilantro) Mango Salsa

    • 1 mango, peeled, pitted and diced
    • 1 large avocado, peeled, pitted and diced
    • 118.29 ml finely diced red pepper
    • 1 red onion, finely chopped
    • 29.58 ml finely chopped coriander or 29.58 ml cilantro
    • 14.79 ml lemon juice
    • 29.58 ml balsamic vinaigrette dressing
    • 14.79 ml honey


    1. 1
      Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.
    2. 2
      Combine dressing with remaining ingredients in a glass bowl, refrigerate until needed. Salsa can be made up to 2 hours ahead of time and stored in the fridge.
    3. 3
    4. 4
      Pre-Heat oven to 190 degrees Celsius.
    5. 5
      Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.
    6. 6
      Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.
    7. 7
      Bake for 30-35 Min's or until fish flakes easily, cooking time will vary depending on thickness of the salmon.
    8. 8
      Remove salmon from pan, allow to cool for 15 minutes. Either serve now, lukewarm, or refrigerate salmon for at least 2 hours to chill. Will last longer but chill no more than 24 hours. (I have done both and both are equally nice.).
    9. 9
      To Serve: Place salmon on a serving platter, Spoon small amounts of salsa over, garnish with lemon and coriander sprigs. Serve remaining salsa in a bowl on the side.

    Ratings & Reviews:

    • on January 23, 2012


      Fantastic recipe that was enjoyed by all of my family. I love mango and avocado together and adore salmon...I just knew this recipe was a winner :) Reviewed for Aus/NZ Forum December 2011 Recipe Swap

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2010


      Wonderful recipe! Summer fresh flavours and easy to prepare. I took the salmon from the oven and put the salmon (Skin facing down) on a hot pan to make the skin crispy. (Just as our family enjoys eating it). Other then this I kept to the recipe. I made the salmon using 3 large portions of salmon (650 grams) but I make the salsa I using all the stated amounts. Thank so much The Flying Chef for a yummy recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Salmon With Coriander/Cilantro Mango Salsa

    Serving Size: 1 (187 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 452.7
    Calories from Fat 199
    Total Fat 22.1 g
    Saturated Fat 3.6 g
    Cholesterol 92.0 mg
    Sodium 156.1 mg
    Total Carbohydrate 21.5 g
    Dietary Fiber 5.1 g
    Sugars 14.8 g
    Protein 43.0 g

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