Salmon With Coriander/Cilantro Mango Salsa
photo by Chef floWer
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
5-10
ingredients
-
Salmon
- 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)
-
Coriander (Cilantro) Mango Salsa
- 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
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.
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Reviews
-
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.
RECIPE SUBMITTED BY
<p>I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. <br /> <br />I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. <br /> <br />I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <br /> <br /><img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <br /> <br /><img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= /></p>
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