Teriyaki Salmon With Mango Salsa

This seafood dinner is super easy and quick to prepare, making it perfect for any day of the week.

A gorgeous healthy, yet filling, salmon dish that’s naturally gluten and dairy free.

Ingredients (serves 2):

For the teriyaki salmon:

60ml water
1 tsp. cornflour
2 tbsp. tamari sauce
2 tbsp. honey
½ tbsp. fish sauce
½ tbsp. ground ginger
½ tbsp. garlic powder
½ tbsp. chilli flakes
2x salmon fillets (approx. 260g)
2 tbsp. olive oil

For the salsa:

1 mango, cut into cubes
1 lime, zest and juice
4 tbsp. coriander, chopped
1 red chilli, chopped

250g basmati rice, cooked (use approx. 100g uncooked rice)

Method:

🔸 Make the sauce by mixing together the water and cornflour in a container big enough to fit the salmon fillets. Add the tamari sauce, honey, fish sauce, ground ginger, garlic powder, chilli flakes, and stir. Add the salmon fillets, cover in the marinade and set aside to marinate.

🔸 To make the salsa, mix the cubed mango with the zest and juice of the lime and the chopped coriander and chilli.

🔸 Place a non-stick frying pan over a medium-high heat and add the oil. Add the salmon fillets, along with half the marinade.

🔸 Cook the salmon for 3-4 minutes on one side, then flip over and cook for a further 2-3 minutes on the second side. Cooking times will depend on the thickness of the fillet.

🔸 Serve the fillets with the cooked rice and the mango salsa, drizzle over the sauce and garnish with extra coriander.

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Nutrition per serving:

578 kcal
34g protein
69g carbs
21g fat