Teriyaki salmon with mango and avocado

TERIYAKI SALMON, MANGO AND AVOCADO SALAD
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Teriyaki salmon with mango and avocado is a delicious idea for a light and healthy dinner. We marinate the fish beforehand so that it has enough flavour and aroma. Then we bake in the oven. The salmon prepared in this way is juicy and delicious. You can serve it with rice or as a salad.

Ingredients

  • marinade for salmon: 4 tablespoons of soy sauce, 2 teaspoons of lime juice, 2 tablespoons of maple syrup, 2 teaspoons of grated ginger, 1 grated clove of garlic
  • 2 salmon fillets
  • 1 cob of corn (or a small sweetcorn can)
  • rocket salad (1 bag)1 avocado
  • 1/2 chili pepper1 mango
  • sesame oil
  • sesame seeds
  • coriander

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TERIYAKI SALMON, MANGO AND AVOCADO SALAD
TERIYAKI SALMON, MANGO AND AVOCADO SALAD

How to make it

  1. Cut the skin off the salmon and check for any bones. Rinse, dry and marinate for 1 hour (mix the marinade ingredients first).
  2. Cut the grains from the corn cob, put them in a hot pan with 2 teaspoons of olive oil, season with salt and pepper and fry, stirring every now and then, for about 5 minutes. Leave to cool completely and transfer to salad bowl.
  3. Peel and dice the mango and avocado, mix with the corn, sliced ​​chili pepper and rocket. Sprinkle with two teaspoons of lime juice and one teaspoon of maple syrup.
  4. Preheat the oven to 230°C (446°F) or preferably set the grill function. Also heat the baking tray on the upper shelf. Put the salmon on the hot baking tray and pour the marinade into a saucepan.
  5. Bake for 5 minutes, turn over, sprinkle the top with sesame seeds and grill for another 5 minutes.
  6. Boil the marinade for a while until it thickens, mix it with 2 teaspoons of sesame oil and set aside from the heat. Pour the ready sauce over the salmon and place it on the salad.
TERIYAKI SALMON, MANGO AND AVOCADO SALAD
TERIYAKI SALMON, MANGO AND AVOCADO SALAD
TERIYAKI SALMON, MANGO AND AVOCADO SALAD

Teriyaki salmon with mango and avocado

chocolateandkate
Prep Time 1 hr 20 mins
Cook Time 10 mins
Total Time 1 hr 30 mins
Course Main Course
Servings 2 people

Ingredients
  

  • 2 salmon fillets
  • 1 cob of corn (or a small sweetcorn can)
  • 1 bag rocket salad
  • 1 avocado
  • ½ chilli pepper
  • 1 mango
  • 1 tbsp sesame oil
  • sesame seeds
  • coriander

Marinade for salmon:

  • 4 tbsp soy sauce
  • 2 tsp lime juice
  • 2 tbsp maple syrup
  • 2 tsp grated ginger
  • 1 grated clove of garlic

Instructions
 

  • Cut the skin off the salmon and check for any bones. Rinse, dry and marinate for 1 hour (mix the marinade ingredients first).
  • Cut the grains from the corn cob, put them in a hot pan with 2 teaspoons of olive oil, season with salt and pepper and fry, stirring every now and then, for about 5 minutes. Leave to cool completely and transfer to salad bowl.
  • Peel and dice the mango and avocado, mix with the corn, sliced ​​chili pepper and rocket. Sprinkle with two teaspoons of lime juice and one teaspoon of maple syrup.
  • Preheat the oven to 230 degrees C or preferably set the grill function. Also heat the baking tray on the upper shelf. Put the salmon on the hot baking tray and pour the marinade into a saucepan.
  • Bake for 5 minutes, turn over, sprinkle the top with sesame seeds and grill for another 5 minutes.
  • Boil the marinade for a while until it thickens, mix it with 2 teaspoons of sesame oil and set aside from the heat. Pour the ready sauce over the salmon and place it on the salad.
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