In 10 minutes or less you can whip up this fresh and healthy meal.
The quantity of salsa specified will serve two if you’re eating just the fish and salsa. However, the salsa will easily stretch to feed four when served with crispy potato wedges. Just double up on the salmon and glaze and you’re in business.
2 x 130g salmon fillets
For the glaze:
2 heaped tsp mango chutney
1/2 tbsp soy sauce
1/2 tsp Dijon
Juice of 1/4 lime
For the salsa:
2 tbsp finely chopped red onion
Juice 1/2 lime
Drizzle of olive oil
Pinch of salt and pepper
2 handfuls cherry tomatoes, quartered
1 ripe mango, peeled cut into small dice
1 large ripe avocado, cut into small dice
Few leaves of parsley or coriander (optional)
Preheat the broiler / grill to maximum heat, with the rack sitting at the top third of the oven. Line a baking tray with tin foil.
Place the salmon fillets on the foil-lined baking tray. Stir together the ingredients for the glaze. Pour over the salmon fillets and use a spoon to spread the glaze across the top and coat the sides. Place the baking tray in the oven and set a timer for 8 minutes.
While the salmon bakes, make the salsa. Add the onion and lime juice to a bowl along with a good pinch of salt and pepper and stir together. Add a drizzle of olive oil, the chopped tomatoes, avocado and mango and toss gently.
When the salmon has had its time, remove from the oven and use a spatula to lift the salmon away from its skin. (The skin will stick to the foil so just leave it behind. Nice easy clean-up later.) Transfer the fillets onto waiting plates, then spoon some salsa on the side. Sprinkle over a few leaves of parsley or coriander and serve.