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Roasted salmon with mango salsa

The fruit adds tangy twist to fish for a simple dinner

AniphaeS's profile picture
Published in 
British Food
 · 22 Dec 2020
Roasted salmon with mango salsa
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Roasted salmon with mango salsa

Serves 2
Ready in 25 mins

75g cous cous 2 tsp dried mixed herbs 125g Co-op prepared mango, finely diced 2 red chilli, deseeded and finely diced 1 tomato, diced 1 spring onion, sliced Zest of 2 and juice of 1 lime 2 x 150g Co-op salmon fillets 50g sugar snap peas, sliced diagonally 2 tbsp chopped flat leaf parsley

  1. Preheat the oven to 200°C/fan 180°C/gas 6. Combine the cous cous with the dried mixed herbs in a bowl. Pour over 225ml boiling water, cover, then leave to stand for 8-10 mins.
  2. Meanwhile, prepare the salsa by putting the mango, red chilli, tomato, spring onion, half the lime juice and all the zest into a small bowl. Mix together, then set aside to allow the flavours to develop.
  3. Put the salmon fillets on a baking tray lined with greaseproof paper and pour over the remaining lime juice. Season with black pepper, then bake for 12-15 mins, until cooked through.
  4. Fluff up the cous cous with a fork, add the sugar snap peas and chopped parsley, then toss to combine.
  5. Serve the salmon on a bed of cous cous with some mango salsa spooned over the top.

Per 2 persone
Pronto in 25 minuti

75 g di cous cous 2 cucchiaini di erbe miste essiccate 125 g di mango preparato in cooperativa, tagliato a dadini 2 peperoncino rosso, privato dei semi e tagliato a dadini 1 pomodoro a dadini 1 cipollotto, scorza di 2 a fette e succo di 1 lime 2 x 150 g di filetti di salmone Co-op 50 g di piselli a schiocco di zucchero, tagliati in diagonale 2 cucchiai di prezzemolo a foglia piatta tritato

  1. Preriscaldare il forno a 200 ° C / ventola 180 ° C / gas 6. Unire il cous cous alle erbe aromatiche essiccate in una ciotola. Versare oltre 225 ml di acqua bollente, coprire e lasciare riposare per 8-10 minuti.
  2. Nel frattempo preparate la salsa mettendo il mango, il peperoncino rosso, il pomodoro, il cipollotto, metà del succo di lime e tutta la scorza in una piccola ciotola. Mescolare, quindi mettere da parte per far sviluppare i sapori.
  3. Mettere i filetti di salmone su una teglia foderata con carta da forno e versare sopra il restante succo di lime. Condire con pepe nero, quindi infornare per 12-15 minuti, fino a cottura completa.
  4. Sbuffate il cous cous con una forchetta, aggiungete i piselli dolci e il prezzemolo tritato, quindi mescolate per unire.
  5. Servire il salmone su un letto di cous cous con un po 'di salsa di mango a cucchiaio.

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