Crispy skin salmon with mango salsa and bean puree

Crispy skin salmon with mango salsa and bean puree


1 person made this

A very light and easy meal to make. The family will love it

granny2b New South Wales, Australia

Serves: 4 

  • 1 small Lebanese cucumber, diced
  • 2 spring onions , sliced
  • 1 large mango, diced
  • 1 tablespoon baby capers, rinsed
  • 1 small red chilli, seeded and finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 2x 400 g canneillini beans, rinsed and drained
  • 1 cup salt reduced chicken stock
  • 1 bay leaf
  • 2 cloves garlic, crushed
  • 4 x 125 gm salmon fillets skin on
  • 1½ tablespoons peanut oil

Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

  1. To make the salsa; put all the first 7 ingredients in a bowl and mix gently to combine.
  2. In a med pot add the beans, bay leaf, garlic and stock and bring to the boil. Reduce heat and simmer for 5 minutes, remove bay leaf. Mash (Blend) until smooth and creamy. Set aside and keep warm.
  3. Pat the salmon with kitchen paper. Heat the oil in a non stick pan and cook the salmon fillets over med heat for a few minutes with the skin side down until golden brown and crispy. Turn over and cook the other side for a couple of minutes until just cooked through.
  4. Place 1/4 of bean mixture onto each plate, top with salmon and the top with salsa

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