SALMON WITH CORIANDER/CILANTRO MANGO SALSA

Salmon With Coriander/Cilantro Mango Salsa image

Provided by The Flying Chef

Time 50m

Yield 5-10 serving(s)

Number Of Ingredients 16

cooking spray or olive oil
1 kg salmon fillet
1/2 lemon, juice of
1 tablespoon olive oil, extra
ground sea salt
ground black pepper
coriander sprig, for garnish (optional)
lemon wedge, for garnish (optional)
1 mango, peeled, pitted and diced
1 large avocado, peeled, pitted and diced
1/2 cup finely diced red pepper
1 red onion, finely chopped
2 tablespoons finely chopped coriander or 2 tablespoons cilantro
1 tablespoon lemon juice
2 tablespoons balsamic vinaigrette dressing
1 tablespoon honey

Steps:

Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.
Combine dressing with remaining ingredients in a glass bowl, refrigerate until needed. Salsa can be made up to 2 hours ahead of time and stored in the fridge.
Salmon.
Pre-Heat oven to 190 degrees Celsius.
Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.
Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.
Bake for 30-35 Min's or until fish flakes easily, cooking time will vary depending on thickness of the salmon.
Remove salmon from pan, allow to cool for 15 minutes. Either serve now, lukewarm, or refrigerate salmon for at least 2 hours to chill. Will last longer but chill no more than 24 hours. (I have done both and both are equally nice.).
To Serve: Place salmon on a serving platter, Spoon small amounts of salsa over, garnish with lemon and coriander sprigs. Serve remaining salsa in a bowl on the side.