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Firstly, place all the spice ingredients into a blender of food processor and process until a paste forms. Rub this over both sides of all the salmon fillets and set aside to allow them to absorb the flavours. Meanwhile, make the salsa. Drain the cooked black beans (use a Chinese bottled variety if desired) and mix with the finely chopped capsicum, shallots and mango then add the garlic, ginger, coriander, cumin, cucumber, capers, chives and lemon juice. Mix thoroughly, adding salt and pepper to taste and set aside. Heat a little olive oil in an ovenproof frypan and sear the salmon on both sides until they have a deep golden colour then transfer the pan and fish to the oven, preheated to 220c. Roast for 3-5 minutes depending on the degree of doneness that you like. Meanwhile, dress the salad leaves with a little olive oil, balsamic vinegar and salt and pepper to taste then pile the leaves onto six plates. Remove the salmon from the oven and place over the salad leaves then top with a generous spoonful of mango salsa. Per serving: 953 Calories (kcal); 46g Total Fat; (42% calories from fat); 104g Protein; 34g Carbohydrate; 265mg Cholesterol; 378mg Sodium Food Exchanges: 0 Grain(Starch); 14 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 1/2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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