Salmon with Mango Salsa (Peter Gorton)

Published on
04 November 2020
jtg
jtg

Ingredients (serves 4):

  • 4 salmon fillets, about 14g each, skinned
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and finely sliced
  • 6 spring onions, chopped
  • 1 mango, peeled, stoned and diced into small pieces
  • Juice of 2 limes
  • 1teaspoon chopped ginger
  • A little chilli powder – to taste (optional)
  • 3 tablespoons mango chutney

Method:

  1. Pre-heat the grill to medium. Place the salmon on a grill pan and cook under the grill for 5-6 minutes on either side.
  2. Pre-heat the grill to medium. Place the salmon on a grill pan and cook under the grill for 5-6 minutes on either side.
  3. Meanwhile, heat the olive oil in a small saucepan and add the garlic and spring onions and sauté for 30 seconds. 
  4. Add the diced mango, limejuice, ginger and chilli powder if used.
  5. Stir over a low heat for 1 minute, stir in the mango chutney and remove from the heat.
  6. Put the salmon onto plates and spoon the salsa equally on top of each fillet.
  7. Serve with a vegetable of your choice or salad leaves.

Ingredients (serves 4):

  • 4 salmon fillets, about 14g each, skinned
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and finely sliced
  • 6 spring onions, chopped
  • 1 mango, peeled, stoned and diced into small pieces
  • Juice of 2 limes
  • 1teaspoon chopped ginger
  • A little chilli powder – to taste (optional)
  • 3 tablespoons mango chutney

Method:

  1. Pre-heat the grill to medium. Place the salmon on a grill pan and cook under the grill for 5-6 minutes on either side.
  2. Pre-heat the grill to medium. Place the salmon on a grill pan and cook under the grill for 5-6 minutes on either side.
  3. Meanwhile, heat the olive oil in a small saucepan and add the garlic and spring onions and sauté for 30 seconds. 
  4. Add the diced mango, limejuice, ginger and chilli powder if used.
  5. Stir over a low heat for 1 minute, stir in the mango chutney and remove from the heat.
  6. Put the salmon onto plates and spoon the salsa equally on top of each fillet.
  7. Serve with a vegetable of your choice or salad leaves.

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