Salmon topped with mango salsa

January 6, 2009 (Last Updated: January 11, 2019)
Salmon topped with mango salsa recipe

Salmon topped with mango salsa

Serves: 4
Cooking Time: 30 mins + extra to marinate

Ingredients

  • Mango salsa

  • 1 small mango, peeled and cubed
  • 2 spring onions or ¼ red onion, chopped
  • ¼ red pepper, chopped
  • a handful of fresh coriander
  • 10ml (2 tsp) olive oil
  • salt and freshly ground black pepper, to taste
  • Marinade

  • 10ml (2 tsp) fresh ginger, grated
  • 30ml (2 tbsp) treacle brown sugar
  • 30ml (2 tbsp) olive oil
  • 5ml (1 tsp) ground paprika
  • 30ml (2 tbsp) lemon zest
  • 15ml (1 tbsp) soy sauce
  • salt and freshly ground black pepper, to taste
  • lemon juice, to taste
  • 4 x 200g salmon fillets, with skin
  • olive oil, to brush

Instructions

1

For the salsa, combine the mango, onion and pepper and toss through the coriander and olive oil. Season and chill until needed.

2

For the marinade, mix all the ingredients together in a sealable plastic bag. Add the salm on fillets, seal the bag and massage the marinade into the fish. Marinate for at least 2 hours.

3

Just before grilling, pour over some lemon juice. Remove the fish from the marinade and slash the skin with a sharp knife to stop it from curling.

4

Heat a grilling pan and brush it with the olive oil. Grill the fish flesh-side down for 5 minutes. Turn it over and grill for another 5 minutes. Lower the heat if the fish begins to burn.

5

Serve the salmon topped with the salsa.

Notes

To drink: Morena Brut Rosé is a little gem from boutique producer, Franschhoek Pass Winery.

 

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