SALMON WITH MANGO SALSA

Native to southeast Asia and India, the mango is purportedly the most widely consumed fresh fruit in the world, with worldwide production exceeding 17 million metric tons a year. It is the national fruit of India, Pakistan and the Philippines, and the national tree of Bangladesh. In several cultures, its fruit and leaves are ritually used as floral decorations at weddings, public celebrations and religious ceremonies. The English word "mango" originated from the Tamil word "mangay" or "man-gay." When the Portuguese traders settled in Western India, they adopted the name as "manga." The mango is a member of the Anachardiaceae family which includes poison ivy, cashews, and pistachios. Cultivated for over 6,000 years, the mango comes in over 50 varieties, ranging in color from greenish, yellowish, to reddish, often tinged with purple, pink, orange-yellow, or red. If you live in a warm climate, you can easily grow your own.

Serves 4
30 minutes
542 kcal per serving
 
 
Ingredients

• 4 salmon fillets à 150 g
• 1/2 tsp salt
• 2 tbsp fresh lemon juice

Salsa:

• 1 box cherry tomatoes, 250 g, cut into quarters
• 2-3 scallions, sliced
• 1 package frozen mango, 250 g, thawed
• 1 can kidney beans, rinsed and drained
• 1/2 red onion, finely shredded
• 3 tbsp olive oil
• 1 tbsp white balsamic vinegar
• 1 pinch of salt
• 1 pinch freshly ground black pepper

 
Method

1. Start by mixing salsa in a bowl and let stand while you prepare the salmon.
2. Fry the salmon golden brown in a little olive oil.
3. Season with salt, then drizzle with the lemon juice and you´re done!