Mango And Coriander Salmon

Let's Cook

1. Step 1.

   Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add ¼ teaspoon cumin seeds and ½ crushed garlic clove, and fry, stirring, for 30 seconds until fragrant.

2. Step 2.

   Pour the entire tin of mango slices (including syrup) into the pan. Add 1 tablespoon ground coriander, 1 teaspoon salt, juice of ½ lemon, and ¼ teaspoon chili powder. Using a fork, mash the mango into the spices until combined.

3. Step 3.

   Cook the mango mixture, stirring occasionally, for 5 minutes until it becomes a slightly pulpy paste. Remove the pan from the heat and set aside to cool slightly.

4. Step 4.

   While the mango paste cools, sift ¾ cup (100g) plain flour onto a plate and place it next to the pan. Dip each skinless salmon fillet (about 125g each) into the mango paste to coat, then roll in the flour to cover. Set the coated fillets aside, and pour the remaining mango sauce into a serving bowl.

5. Step 5.

   Pour the remaining 150ml (generous ½ cup) vegetable oil into a large pan and set over medium heat. Once hot, carefully add the coated salmon fillets and cook for 3–4 minutes per side, until a golden crust forms and the salmon is cooked through.

6. Step 6.

   Serve the salmon hot with the reserved mango sauce alongside for spooning over. Accompany with cooked rice, flatbreads, or wraps.