Salmon With Coriander/cilantro Mango Salsa

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• cooking spray or olive oil
• 1 kg salmon fillet
• 1/2 lemon, juice of
• 1 tablespoon olive oil, extra
• ground sea salt
• ground black pepper
• coriander sprig, for garnish (optional)
• lemon wedge, for garnish (optional)
• 1 mango, peeled, pitted and diced
• 1 large avocado, peeled, pitted and diced
• 1/2 cup finely diced red pepper
• 1 red onion, finely chopped
• 2 tablespoons finely chopped coriander or 2 tablespoons cilantro
• 1 tablespoon lemon juice
• 2 tablespoons balsamic vinaigrette dressing
• 1 tablespoon honey

Recipe

• 1 make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.
• 2 combine dressing with remaining ingredients in a glass bowl, refrigerate until needed. salsa can be made up to 2 hours ahead of time and stored in the fridge.
• 3 salmon.
• 4 pre-heat oven to 190 degrees celsius.
• 5 place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.
• 6 brush salmon with olive oil, squeeze lemon over salmon, sprinkle with ground sea salt and pepper.
• 7 bake for 30-35 min's or until fish flakes easily, cooking time will vary depending on thickness of the salmon.
• 8 remove salmon from pan, allow to cool for 15 minutes. either serve now, lukewarm, or refrigerate salmon for at least 2 hours to chill. will last longer but chill no more than 24 hours. (i have done both and both are equally nice.).
• 9 to serve: place salmon on a serving platter, spoon small amounts of salsa over, garnish with lemon and coriander sprigs. serve remaining salsa in a bowl on the side.