Marinated salmon with mango salsa
Servings: 4
Ingredients
Marinated salmon
- 4 salmon fillets, skin on
- 1/2 cup plain Greek yogurt
- 1/4 cup sweet chili sauce
- small bunch of cilantro, chopped
Mango salsa
- small bunch of cilantro, chopped
- 1 ripe mango peeled and diced
- 1 ripe avocado peeled and diced
- 1 lime juiced
Instructions
Salmon Marinade:
- In a large mixing bowl, combine plain Greek yogurt, sweet chili sauce, and fresh chopped cilantro leaves (coriander). Mix well.Place salmon fillets in the marinade, ensuring they are fully coated. Cover with a lid and refrigerate for at least 30 minutes or overnight.
Baking the Salmon
- Preheat the oven to 180°C (360°F).Remove the salmon fillets from the marinade, allowing excess marinade to drip off.Place the salmon skin side down on a prepared baking sheet and bake for 15-20 minutes, or until the salmon is just cooked and slightly pink in the middle.
Mango Avocado Salsa
- Peel and dice avocado and mango. Finely chop cilantro leaves.In a medium bowl, combine diced avocado, mango, and cilantro.Squeeze juice from one lime into the bowl.Mix all ingredients well to create a vibrant mango salsa.
Assembling the Dish
- Serve the baked salmon fillets hot from the oven.Top each fillet generously with the fresh mango salsa just before serving and enjoy!
Notes
Storage Tips: Refrigerate any leftover salmon in an airtight container. Consume within two days for the best taste and quality. The mango salsa can be refrigerated separately; it stays fresh for up to 24 hours.
Prepare Ahead: Marinate the salmon the night before for intensified flavors. Pre-cut ingredients for the mango salsa and store them in separate containers. Mix the salsa just before serving to maintain its freshness and vibrant colors.
