House of Asia > Recipes > Salmon in almonds with mango puree and lime juice

Salmon in Almonds with Mango Mousse and Lime Juice House of Asia Fly Me to the Spoon

Salmon in almonds with mango puree and lime juice

30 min.

1 serving

slightly spicy

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Holiday dinner, or perhaps a special, everyday meal? Baked salmon recipe from Fly me to the spoon This is an idea that's perfect for any occasion! Toasted almond flakes and an exotic, thick mango-based sauce give the whole thing a wonderful flavor and aroma. Additionally, baked salmon is a great alternative to fatty, fried fish.

Ryba Salmon Fruits Asian 15-30 minutes

Ingredients

1 spoon lime juice
1 teaspoon fish sauce
200 gr mango pulp
4 tablespoons olive oil
1 skinless salmon fillet
30 g almond flakes
1 tablespoon of lemon juice
2 teaspoons of grated ginger
½ shallot, finely chopped
1 teaspoon ground coriander seeds
1 handful of rocket
1 small orange
1 tablespoon of pomegranate seeds
Salt, pepper to taste

TIP: Instead of ginger, you can use 1 teaspoon ginger paste

A method of preparing

Season the fillet with salt and pepper, drizzle with lemon juice, and drizzle with a little olive oil. Refrigerate for 15 minutes.
Preheat the oven to 190°C. Coat the fish with almond flakes and place in an ovenproof dish. Bake for 15 minutes.
In a saucepan, heat 1 tablespoon of olive oil and sauté the shallot, ginger, and coriander seeds. After a minute, add the mango pulp and fish sauce. Heat briefly, then add the lime juice.
Divide the orange into segments and peel off the fibers.
Pour the heated sauce onto a plate, then arrange the salmon on top. Add the arugula, orange segments, and pomegranate seeds. Season with salt, pepper, and olive oil.