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Chili Salmon with mango salsa

Last updated: 2003-08-26

Chili Salmon with mango salsa

Chili Salmon with mango salsa ready to eat

Serve hot or cold
Preparation Time: 20 minutes Cooking Time: 10 minutes
Serves: 4

Ingredients

For the Salmon and Marinade

4 fillets salmon - skinned and boned
2 tablespoons olive oil with some chopped chilli
Juice and zest of 2 limes
Salt and freshly ground black pepper
For the Salsa

1 mango (small)- peeled and finely chopped
3 tablespoons coriander - finely chopped
1 red onion- finely chopped
1 small red chilli - deseeded and finely chopped
3 tablespoons extra virgin olive oil
Juice and zest of 1 lime
Salt and freshly ground black pepper
For the Cous Cous

250g cous cous
500ml hot vegetable stock
Salt and freshly ground black pepper
Garnish

1 lime - cut into wedges

Method
1) Heat the grill to its highest setting.
2) Place the salmon on to an ovenproof dish. Combine the oil, chili and lime juice together and pour the marinade over the salmon.
3) Season with salt and freshly ground black pepper and place under the grill for approximately 7 minutes. This will vary according to the thickness of the fish.
4) To make the salsa combine all the ingredients together. This can be made up to 3 hours in advance. Set aside or refrigerate until ready to use.
5) Pour hot vegetable stock over the cous cous in a large bowl. Cover with cling film. After 5 - 10 minutes remove the cling film and fluff up with a fork. You can make this in advance and reheat in the microwave.

To serve the stylish way:
Spoon a generous helping of hot cous cous onto a warmed plate and place the cooked salmon on top. Spread some mango salsa on top of the salmon with a wedge of fresh lime.