Baked salmon on mango and cucumber salad recipe

Ingredients:

For salmon:

• 300 grams of salmon pieces without the skin
• 2 tablespoons of olive oil
• 2 garlic cloves, crushed
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice

For salad:

• 2 mangoes (preferably slightly firm), peeled and cut into thin strips
• 3 cucumbers, sliced
• 100 grams roasted peanuts (save some for garnish)
• 2 red chili peppers, chopped
• 1 bunch cilantro, chopped
• 1/4 red onion, diced

For sauce:

• 3 tablespoons of olive oil
• Zest of 1 lemon
• Juice of 1 lemon
• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• 1 bunch cilantro
• 2 garlic cloves
• 2 cm fresh ginger root
• 2 tablespoons brown or regular sugar
• 3 tablespoons fish sauce

Instructions:

Preheat the Oven:

• Heat the oven to 200°C (400°F).

Prepare the Salmon:

• In a bowl, mix the olive oil, crushed garlic, honey, soy sauce, and lemon juice.
• Coat the salmon fillets with this mixture and place them on a baking sheet.
• Bake in the preheated oven for 15-20 minutes, until the salmon is cooked through and flakes easily with a fork.

Prepare the Dressing:

• In a blender, combine all the dressing ingredients: olive oil, lemon zest, lemon juice, sesame oil, soy sauce, cilantro, garlic, ginger, sugar, and fish sauce.
• Blend until smooth.

Prepare the Salad:

• In a large bowl, combine the mango strips, sliced cucumbers, roasted peanuts, chopped red chili peppers, chopped cilantro, and diced red onion.

Assemble the Dish:

• Pour the dressing over the salad and gently toss to coat.
• Break the baked salmon into pieces of your preferred size and add to the salad.
• Mix gently to combine.
• Garnish with the reserved peanuts.

Serve:

• Serve immediately, enjoying the combination of flavors and textures.