Salmon with Coriander/Cilantro Mango Salsa

This is very versatile it can be served as a main course with a salad for a light, healthy summer time meal or it can be served as a appetizer, or as part of a buffet style meal along with other dishes. I have made this a few times now both as a main and also as part of a BBQ when I had 40 people over, it is always received well. I have listed the weight below as 1kg and I feel this would serve 4-5 as a main with a nice green salad and some crusty bread and about 10 as an appetizer or as part of a buffet style meal.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Salmon

Cooking spray or olive oil
1kg Salmon fillet
1/2 Lemon, juice of
1 Tablespoon olive oil, extra
Ground sea salt
Ground black pepper
Coriander sprigs, for garnish (optional)
Lemon wedges or spirals, for garnish (optional)

Coriander/Cilantro Mango Salsa

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/cilantro
1 Tablespoon lemon juice
2 Tablespoons balsamic vinaigrette dressing
1 Tablespoon honey

Method

1. Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.

2. 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

1. Pre-Heat oven to 190 degrees Celsius.

2. Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.

3. Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.

4. Bake for 30-35 Min’s or until fish flakes easily, cooking time will vary depending on thickness of the salmon.

5. 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.

All photo taken by me unless otherwise stated.

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Grilled Salmon and Asparagus Salad

I tagged this recipe to make and I am so glad I did the maple dijon dressing is awesome and we really enjoyed the whole dish. I love salmon and asparagus so for us this was a great combination. I am the first person to review this recipe but I did not change a thing to what is listed below apart from throwing in some avocado as well. To view the original please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Maple-Dijon Dressing

1/3 Cup maple-flavored syrup
2 Tablespoons Dijon mustard
1 Tablespoon olive oil

Salad

1 lb Salmon fillet (1/2 inch thick)
1 lb Fresh asparagus spear
4 Cups baby greens
1 Cup shredded carrot (about 1 1/2 medium)
1 Hard-cooked egg, cut into 8 wedges
Fresh ground black pepper

Method

1. Heat gas or charcoal grill.

2. In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.

3. Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).

4. When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.

5. Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.

All photos taken by me unless otherwise stated.

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