Salmon With Mango, Pomegranate and Blueberry Salsa
For a perfect pairing, serve the salmon with hot lemony and fruity salsa made with pomegranate seeds, sweet mango, and dried blueberries. Flavor it even more with garlic and coriander. Use these last two, together with lime, to dress the salmon, too.
Ingredients Needed for Salmon With Mango, Pomegranate and Blueberry Salsa
For the salsa:
2 teaspoons of dried coriander
1 teaspoon lime juice
1 fresh red chili, chopped
2 garlic cloves, crushed
salt
pepper
1 medium mango, cubed
2 tablespoons of pomegranate seeds
1 spring onion, chopped
1 tablespoon dried blueberries
For the salmon dressing:
1 tablespoon dried coriander
1 teaspoon lime juice
2 garlic cloves, crushed
salt
pepper
14 ounces of salmon fillet (2 fillets 7-ounch each)
How to Make Salmon With Mango, Pomegranate and Blueberry Salsa
For the salsa:
- Add the mango, pomegranate seeds, spring onion, dried blueberries, and garlic mixture to a bowl. Mix until even.
- Season with salt and pepper and mix some more. Cover the bowl with plastic wrap and refrigerate overnight.
For the salmon dressing:
- Add the ingredients for the salmon dressing to a small bowl. Season with salt and pepper and mix until even. Set aside.
Assembling the salsa salmon:
- Line a roomy baking dish with parchment paper. Place the salmon fillets in it and dress. Bake for 13 minutes at 500⁰F/260⁰C.
- Optionally, garnish the salmon and salsa with lime slices and lettuce.