Salmon With Coriander/Cilantro Mango Salsa

Ingredients

Salmon

• 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)

Coriander (Cilantro) Mango Salsa

• 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 cilantro
• 1 tablespoon lemon juice
• 2 tablespoons balsamic vinaigrette dressing
• 1 tablespoon honey

Directions

1. 1

   Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.

2. 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. 3

   Salmon.

4. 4

   Pre-Heat oven to 190 degrees Celsius.

5. 5

   Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.

6. 6

   Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.

7. 7

   Bake for 30-35 Min's or until fish flakes easily, cooking time will vary depending on thickness of the salmon.

8. 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. 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.