Mango And Coriander Salmon
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Salmon fillets coated in a spiced mango paste and pan-fried until golden. Served with a tangy mango sauce and rice or flatbreads.
Ingredients
- 29.6 ml vegetable oil
- 150 ml vegetable oil
- 1.23 ml cumin seeds
- 0.5 clove garlic crushed
- 425 g tinned mango slices
- 14.8 ml ground coriander
- 4.93 ml salt
- 0.5 lemon juiced
- 1.23 ml chilli powder
- 100 g plain/all-purpose flour
- 4 skinless salmon fillets
- cooked rice
- flatbreads or wraps
Nutrition (per serving, estimated)
Estimated based off 8 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 48 mg
- Iron: 1.51 mg
- Magnesium: 25.8 mg
- Phosphorus: 139 mg
- Potassium: 250 mg
- Zinc: 0.89 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml vegetable oil
- 150 ml vegetable oil
- 1.23 ml cumin seeds
- 425 g tinned mango slices
- 14.8 ml ground coriander
- 4.93 ml salt
- 1.23 ml chilli powder
- 100 g plain/all-purpose flour
- 4 skinless salmon fillets
- cooked rice
- flatbreads or wraps
Prepare
- Crush 0.5 clove garlic
- Juice 0.5 lemon
Let's Cook
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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.
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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.
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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.
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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.
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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.
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Step 6.
Serve the salmon hot with the reserved mango sauce alongside for spooning over. Accompany with cooked rice, flatbreads, or wraps.