In this warm season, prepare this delicious marinated salmon with three chiles accompanied by a fresh mango pico de gallo that gives it a unique and contrasting flavor. A complete and healthy meal that is not only colorful but also has an unparalleled taste.
1/4 cups red onion, finely chopped for pico de gallo
3/4 cups tomato, finely chopped, for the pico de gallo
2 tablespoons serrano chile, finely chopped, for the pico de gallo
1/2 cups mango, in small cubes for pico de gallo
1 tablespoon fresh cilantro, finely chopped, for the pico de gallo
1/4 cups lime juice, for the pico de gallo
2 tablespoons olive oil, for the pico de gallo
1 teaspoon oregano, for the pico de gallo
fresh cilantro, for garnish
Preparation
30 mins
20 mins
Low
For the marinade, heat the new “Healthy Cooking” range from T-fal® and when the green spot (Thermo-spot) is completely green, roast the chiles with the onion, garlic, and tomatoes in your T-fal® Preserve pan.
Soak the chiles in hot water for 10 minutes or until they soften completely.
Blend the roasted vegetables along with the chiles without liquid, add the oil, vinegar, oregano, cumin, cloves, salt, and pepper.
Season the salmon fillets with salt and pepper and brush with the marinade all over. Heat the new “Healthy Cooking” range from T-fal® and when the green spot (Thermo-spot) is completely green, cook the salmon to your desired doneness. Add the potatoes and brush with the marinade to give them color. Set aside.
For the pico de gallo, mix all the ingredients in a bowl and season with salt and pepper.
Serve the salmon with the potatoes and garnish with pico de gallo and cilantro leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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