Griddled salmon with papaya and mango salsa

Name: Griddled salmon with papaya and mango salsa
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 small mango; 1 small papaya; Juice of 1 lime, plus lime wedges to garnish; ¼-½ hot Thai red chilli, to taste, finely diced; Small bunch of fresh coriander, finely chopped; 2 tbsp extra-virgin olive oil; 4 x 150g salmon fillets with skin

Easy
April 2009

Easy
April 2009

Serves 4
Takes 20 minutes to make and 12 minutes to cook

A low calorie supper recipe combining salmon with a refreshing tropical fruit salsa. Delicious!

Nutrition: per serving

Calories: 354kcals
Fat: 22.2g (3.7 saturated)
Protein: 31.2g
Carbohydrates: 7.7g (5.3g sugar)
Salt: 0.2g

Nutrition: per serving

Calories: 354kcals
Fat: 22.2g (3.7 saturated)
Protein: 31.2g
Carbohydrates: 7.7g (5.3g sugar)
Salt: 0.2g

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Ingredients

1 small mango
1 small papaya
Juice of 1 lime, plus lime wedges to garnish
¼-½ hot Thai red chilli, to taste, finely diced
Small bunch of fresh coriander, finely chopped
2 tbsp extra-virgin olive oil
4 x 150g salmon fillets with skin

Ingredients

1 small mango
1 small papaya
Juice of 1 lime, plus lime wedges to garnish
¼-½ hot Thai red chilli, to taste, finely diced
Small bunch of fresh coriander, finely chopped
2 tbsp extra-virgin olive oil
4 x 150g salmon fillets with skin

Method

Peel the mango and cut away the flesh from the stone in 4 segments. Finely dice and place in a bowl. Peel the papaya, cut in half and scoop out the seeds. Finely dice the flesh and mix into the mango. Add the lime juice, chilli and coriander to taste, then lightly season with salt and freshly ground pepper and set aside.
Preheat a griddle pan (or regular frying pan) over a medium heat. Lightly oil and season the salmon fillets. Cook, flesh side down, for 4-6 minutes, before turning over and cooking for another 4-6 minutes or until the salmon is just cooked through. Serve with the salsa and garnish with lime wedges.

Method

Peel the mango and cut away the flesh from the stone in 4 segments. Finely dice and place in a bowl. Peel the papaya, cut in half and scoop out the seeds. Finely dice the flesh and mix into the mango. Add the lime juice, chilli and coriander to taste, then lightly season with salt and freshly ground pepper and set aside.
Preheat a griddle pan (or regular frying pan) over a medium heat. Lightly oil and season the salmon fillets. Cook, flesh side down, for 4-6 minutes, before turning over and cooking for another 4-6 minutes or until the salmon is just cooked through. Serve with the salsa and garnish with lime wedges.