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Salmon With Coriander/Cilantro Mango Salsa
By The Flying Chef on May 19, 2009
Photo by Chef floWer
2 Reviews
- Prep Time: 20 mins
- Total Time: 50 mins
- Servings: 5-10
Photo by Chef floWer
About This Recipe
"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."
Ingredients
- cooking spray or olive oil
- 1 kg salmon fillet
- 1/2 lemon, juice of
- 1 tablespoon olive oil, extra
- ground sea salt
- ground black pepper
- coriander sprig, for garnish (optional)
- lemon wedge, for garnish (optional)
- 1 mango, peeled, pitted and diced
- 1 large avocado, peeled, pitted and diced
- 1/2 cup finely diced red pepper
- 1 red onion, finely chopped
- 2 tablespoons finely chopped coriander or 2 tablespoons cilantro
- 1 tablespoon lemon juice
- 2 tablespoons balsamic vinaigrette dressing
- 1 tablespoon honey
Salmon
Coriander (Cilantro) Mango Salsa
Directions
- Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.
- 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.
- Salmon.
- Pre-Heat oven to 190 degrees Celsius.
- Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.
- Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.
- Bake for 30-35 Min's or until fish flakes easily, cooking time will vary depending on thickness of the salmon.
- 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.).
- 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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (187 g)
Servings Per Recipe: 5
- Amount Per Serving
- %
- Calories 452.7
- Calories from Fat 199
- 43%
- Amount Per Serving
- %
- Total Fat 22.1g
- 34%
- Saturated Fat 3.6g
- 18%
- Cholesterol 92.0mg
- 30%
- Sugars 14.8 g
- Sodium 156.1mg
- 6%
- Total Carbohydrate 21.5g
- 7%
- Dietary Fiber 5.1g
- 20%
- Sugars 14.8 g
- 59%
- Protein 43.0g
- 86%
Reviews
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"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"
By **Jubes** on January 23, 2012 | 1281891
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"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."
By Chef floWer on February 06, 2010 | 1048294
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