Salmon with Mango, Avocado and Bell Pepper Salsa
After moving to the US, I just fell in love with all sorts of salsas served with a all kinds of snacks, meat and fish dishes. If you want to add some extra, fresh taste to a boring or plain dish, I always think about salsa. I make and love all kinds of salsas. Probably the most common salsa I make is made from tomatoes, cilantro, onion and pepper, as I usually have these ingredients on hand. Such salsa is not only suitable for regular dishes, but very tasty with tortilla chips as well. To improve tomato salsa I sometimes add avocado – I use this salsa for tacos or other Mexican dishes, also to prepare rice bowls. Well, and mango, avocado and bell pepper salsa gives a fantastic taste to the fish. No matter how the fish is cooked – in the oven, fried in a pan or on the grill – mango salsa will always improve the taste of the fish.
Ingredients
- 450-500 g (1 lb) salmon fillet (with skin)
- 3 tbsp. olive oil
- 3 tbsp. lemon or lime juice
- 3 garlic cloves
- 1 tsp. lemon or lime zest
- salt, black pepper
- 1 large, ripe mango
- 1 large, ripe avocado
- 1 medium size bell pepper (e.g. red, green, yellow)
- 1 small blue onion
- 1 handful chopped fresh cilantro
- 2 tbsp. lemon or lime juice
- 1 tbsp. olive oil
- salt, black pepper
{Salsa}:
- 1. Cut salmon fillet into 4-5 pieces.
- 2. Peel garlic cloves and crush them using garlic press. In one bowl mix olive oil, lemon juice, lemon zest and crushed garlic.
- 3. Place salmon on the oven pan, sprinkle with salt, black pepper and spread oil-lemon mixture on the top.
- 4. Preheat the oven to 220 C (425 F).
- 5. Bake salmon in the oven for a maximum of 15 minutes.
- 6. Salsa: Prepare salsa while salmon is baking. Dice bell pepper and onion. Peel mango and avocado, and dice them. In one bowl, mix all the ingredients for salsa, season with salt and pepper to taste.
- 7. Serve salmon with salsa and rice (or couscous). Enjoy!
- 8. Note: You can fry salmon in a pan or grill it on a grill.
Recipe Directions
Advertisement
