This restaurant quality recipe is amazing with its mango salsa and grilled salmon it is a must try this weekend!
|Salmon fillets||4 (skin on|
|Cooked rice||4 Cup (64 tbs)|
|Red bell pepper||1 Large|
|Fresh coriander||1/4 Cup (4 tbs)|
|Extra virgin olive oil||1 Tablespoon|
1. So first lets make the salsa, into a bowl add in 1 large mango, peeled and diced followed by 1 large avocado again peeled and diced. Next up I’m adding in 1 large red bell pepper or capsicum which I have again diced up and then place in 1/2 red onion finely diced. I also add in 1/4 cup of chopped fresh cilantro or coriander and follow up with the juice of 1/2 lime. I drizzle over about 1 tablespoon extra virgin olive oil and season very lightly with salt and pepper. Now mix everything around really well, these flavours just scream summer - its so light and the colours are really vibrant. So leave this to one side and then lets get started on the salmon.
2. So into a griddle pan over a high heat or the bbq grill I drizzle over some more extra virgin olive oil and then I place my salmon fillets down on the flesh side - no normally I wouldn’t do this when cooking salmon but I want the grill char marks, so flesh side first will avoid over cooking the salmon. The salmon will need 3 minutes on the flesh side, dont move it at all just leave it there. Season the skin side with salt and then flip it over and cook on the skin side for another 3 minutes - also drizzle over some olive oil just to give it that sheen and stop the salmon from drying out. Just before you take it out of the pan hit it with some fresh lime juice.
3. To serve, I usually have rice with this dish - you can leave it out completely if you wish but the rice goes really well, if you want to take the dish up a few notches then cook your rice in coconut milk for an even better summer flavour. Place the salmon down and spoon over the salsa, finish it off with fresh cilantro or coriander over the top of the rice and serve immediately.