Seared, spiced salmon fillets with a fresh red onion, mango
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Salmon fillets; skin on (175-225g | |
| ; each) | ||
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Lemon juice |
| 1 | Dsp cajun seasoning or Piri Piri or salt | |
| ; and pepper | ||
| 1 | pack | Mixed baby salad leaves with rocket and |
| ; watercress | ||
| Flat leaf parsley | ||
| 2 | Mangoes; peeled and diced | |
| 3 | tablespoons | Red onion; finely chopped |
| 1 | Red pepper; seeded and diced | |
| 2 | Green chillies; seeded and finely | |
| ; diced | ||
| 1 | tablespoon | Lime juice |
| 1 | tablespoon | Rice vinegar |
| Fresh chives | ||
Directions
SALSA
Mix the liquid ingredients in a bowl, coat the salmon and sprinkle the seasoning on the pink side only. Allow to marinate for 5-30 minutes. Then heat a heavy dry pan until very hot, place in the fillets pink side down and allow to brown, 1½-2 minutes.
Pour over any remaining marinade and turn fish over to continue cooking until just barely done.
Salsa: In a bowl combine the mangoes, onion, red pepper, chillies and lime juice. Serve garnished with finely snipped chives.
Garnish with flat leaf parsley and serve at once on a nest of salad leaves with a dish of mayonnaise on the side which includes garlic, Dijon mustard and dill as a flavour boost.
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Carlton Food Network
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