Spicy Salmon Fillet

with Mango Sauce

Spicy Salmon Fillet - This sassy salmon delivers with a spicy Mexican spin!
480 kcal
This sassy salmon delivers with a spicy Mexican spin!

(0)

Difficulty:easy
Preparation:30 min
Ready in:50 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
480
24%
Protein
36 g
72%
Fat
29 g
36%
Added Sugar
2 g
2%
Carbohydrates
16 g
6%
Roughage
5 g
-
Saturates
6 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

2Jalapeño (from a jar)
3Lime
1 tablespoonChili powder
1 teaspoonbrown Sugar
5 ½ tablespoonsVegetable oil
4Salmon (about 180 grams)
2red Bell pepper (about 150 grams)
1fully ripe, small Mango (200 grams)
1red Onion
½ bunchesCilantro
Salt
Pepper
1 teaspoonbrown Sugar
5 ouncesSour cream

Kitchen Utensils

1 Baking sheet, 2 Bowls, 1 Small bowl, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Slotted spatula, 1 Grill pan, 1 Piping bag, 1 Fine grater, 1 Citrus juicer

Directions

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1 Drain jalapeños, cut in half, remove seeds and crush with the back of a knife to a fine paste. Halve 1 lime, squeeze the juice from half and zest the colored peel from the other half.
2 In a bowl, combine jalapeños with chili powder, brown sugar, 2 tablespoons oil and 2 tablespoons lime juice.
3 Rinse salmon fillets and pat dry, coat with marinade, cover and allow to marinate until ready to use.
4 Cut bell peppers into quarters, remove seeds, rinse and place skin-side up on a baking sheet. Roast under oven broiler until the skins are charred and blistered.
5 Place roasted bell peppers in a bowl, cover with a plate and set aside for 10 minutes.
6 Remove the skin and chop bell peppers finely.
7 Peel mango with a vegetable peeler. Cut into slices off the pit and add to diced bell peppers.
8 Peel and chop onion very finely. Rinse cilantro, shake dry and chop the leaves.
9 Combine bell pepper, mango, onion and cilantro in a bowl with remaining lime juice and 1/2 tablespoon oil. Season with salt, pepper and 1 pinch of sugar.
10 Add grated lime zest to sour cream, season with salt and pepper and stir until smooth.
11 Heat a grill pan and coat with reserved oil. Place marinated salmon fillets into hot pan.
12 Cook fish for 3-4 minutes on each side. Fill sour cream mixture into piping bag and decoratively pipe onto 4 serving plates. Add a serving of mango-pepper salad to each plate, place a salmon fillet on top and serve.
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