On first glance this looks a bit of a fussy dish for a weekday meal and whilst I’d accept it is not as simple as a stew or a pasta dish I would urge you to give it a go because it only involves a bit of chopping and mixing. Plus it is delicious and super-healthy. Not only is this low fat, it is bursting with vitamins from the fruit and vegetables and full Omega 3 from the fish.
This recipe is actually from a book I bought several years ago called Cook Yourself Thin and there was a TV programme of the same name. It has some really clever recipes that are lower in calories than your usual everyday meals. (Just want to point out I’m not actually on a diet, I just like to eat healthily – occasionally)
I’ve tinkered with the recipe a little bit and worked out portion sizes for two people. I serve mine with my lightly spiced sweet potato wedges, which I am addicted to. Click here to get my recipe for them.
This pop-in-the-mouth mango salsa would be delicious with barbecued chicken or pork to cut through the salty charred flavours – having said that outdoor eating is a long and distant thought because the barbecue won’t be coming out of the shed for another six months! Probably just stick with the salmon for now.
For the salmon
1 large clove of garlic, peeled
1 tbsp light brown sugar
¼ tsp dried chilli flakes
1tsp fennel seeds
1 tbsp lime juice
2 salmon fillets
½ tsp sunflower oil.
For the salsa
Half a mango, peeled and chopped into small chunks
¼ cucumber, cut in to same size small chunks
¼ – ½ tsp chilli flakes
¼ red onion, finely diced
Handful of roughly chopped coriander
Zest of half a lime
1tbsp lime juice
1. Firstly mix all the ingredients for the salsa and season then set aside as it tastes better after sitting for an hour.
2. Preheat oven to 200 degrees.
3. Use a pestle and mortar to make a paste from the garlic, sugar, chilli, fennel, lime juice and salt and pepper. Mix with the oil and rub all over the salmon.
4. Bake the salmon for 10-12 minutes until just cooked through, or you can grill it for ¾ minutes on each side.
5. Serve with the mango salsa and sweet potato wedges.