CRISPY SKIN SALMON WITH MANGO SALSA
Ingredients
- 500 g salmon 125 per portion
- 1 mango peeled and diced
- ½ red bell pepper diced
- ½ red onion peeled and diced
- 2 avocados peeled and diced
- 1 can black beans rinsed about 400 g
- 1 lime juiced
- salt and pepper to taste
- cilantro to taste
Instructions
- Combine salsa ingredients in a large bowl and mix. Add more lime if needed.
- Cut the salmon in 4 portions. Sprinkle salt and pepper in a dry pan and heat to medium. Place the salmon skin-side down. This helps crisp the skin.
- Cook salmon, skin-side down, for 4-5 minutes depending on thickness. Turn it over and cook for another 3-4 minutes. If it flakes easily when testing with a fork, it’s ready. Salmon is best served a little pink in the centre.
- Serve the fish with salsa sprinkled with cilantro and maybe some white rice.
Nutrition
Calories: 467kcalCarbohydrates: 35gProtein: 33gFat: 23gSaturated Fat: 4gCholesterol: 69mgSodium: 65mgPotassium: 1477mgFiber: 14gSugar: 9gVitamin A: 1235IUVitamin C: 54mgCalcium: 59mgIron: 3mg
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