You are looking for a summer thai salmon with mango salsa recipe that is delicious? How to prepare it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious summer thai salmon with mango salsa should has aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of summer thai salmon with mango salsa, first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare summer thai salmon with mango salsa delicious as long as you know the trick and how to make this dish you can be treat special.

Ingredients and seasonings required in prepare

1. Prepare 30 ml sesame oil
2. Prepare 30 ml soy
3. Take 15 ml sweet chilli sauce
4. Take 15 ml palm sugar or honey
5. Prepare 1 grated garlic clove
6. Take 1 thumb size piece of grated fresh ginger
7. Use 1 Birdseye red chilli finely chopped
8. Use 10 ml fish sauce
9. Take 4 pieces fresh salmon, skin on
10. Take 1 lime, rind and juice
11. Take Mango Salsa
12. Prepare 1 mango chopped finely
13. Use 1/2 red onion chopped finely
14. Prepare Handful chopped fresh coriander
15. Use The flesh of one tomato, finely chopped
16. Prepare 1 lime, rind and juice

Cook Salmon: heat a heavy based non stick pan on high heat. Season salmon with salt and pepper on one side. Mix together all of the salmon rub ingredients in a small bowl. Line a broiler pan with foil.

Instructions to make Summer Thai Salmon with Mango Salsa:

1. Mix all the marinade ingredients to emulsify and cover the raw salmon in marinade for an hour or overnight.
2. Optional. Using a blow torch, blacken the salmon skin. If you don’t have a blow torch, grill the salmon skin side up for 8-10 mins, until just cooked.
3. Cook in oven 180 degrees for 6-8 minutes until just cooked through. Make the salsa whilst the salmon is cooking, or before you put the salmon in the oven if you’re not a speedy chopper!
5. Mix all the mango salsa ingredients together and squeeze lime juice over the salsa. A finely chopped fresh chilli would be lovely in the salsa too if you gave one. Serve with the mango salsa on a bed of leaves. I used watercress and rocket to give a good bitter contrast to the sweet salsa and rich, spicy fish.
6. Done and ready to serve!

Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Place fillets on a baking sheet lined with parchment paper. Season each fillet with a pinch of salt, pepper, and a large pinch of garlic powder. In a medium bowl stir together mangos, red peppers, onions, jalapeños, and cilantro. Set aside until ready to use.

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