This will be a pleasant surprise, that will make any picky eater enjoy fish!
Servings: 2 servings
- 2 salmon fillet
- 1 1/2 cup mango fresh or frozen
- 200 ml coconut milk
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp unsweetened shredded coconut toasted
Make the sauce
In a blender put the diced mango, lemon juice and 1/2 can of coconut milk in a blender. Puree until smooth.
Pour it in a saucepan and bring to a gently boil. Remove from heat.
Make the salmon
On a small baking sheet with parchment paper put the shredded coconut and place in the oven under broil for 2 minutes or until golden brown. Keep an close eye on it since it can burn quickly.
Preheat grill or a large pan on medium-high.
Season the salmon with salt and pepper on both sides, brush with some extra virgin olive oil.
Place the fillets on the grill/pan with the skin side down. Cook on medium heat for 5-6 minutes per side depending on the thickness of the salmon fillets.
Remove from grill and put spoonfuls of the mango and coconut sauce. Sprinkle with toasted coconut.
- I prefer to grill the salmon on the BBQ so it doesn't smell of oil and fish in the house, but if you don't have an outdoor grill, just cook it in a pan or in the oven.
- Serve on a bed of rice, salad or your choice of side dish.
Calories: 568kcal | Carbohydrates: 23g | Protein: 37g | Fat: 38g | Saturated Fat: 26g | Cholesterol: 94mg | Sodium: 112mg | Potassium: 1297mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1188IU | Vitamin C: 43mg | Calcium: 48mg | Iron: 3mg