PROTEIN PIXIE
Salmon, Rice & Mango Salsa
Per serving: 480 Calories
Protein: 38 g
Carbs: 45 g
Fat: 21 g
Serves 4
For the salmon:
4 salmon fillets (approx 170g each)
1 tbsp olive oil
1/4 cup low sodium soya sauce
1 tbsp honey
1 tbsp ginger, chopped
2 cloves garlic, minced
1 tsp rice vinegar
1 tsp sesame oil
For the mango salsa:
1 mango, diced
1 avocado, diced
1/2 red onion, finely chopped
1/2 small bunch cilantro
2 tbsp lime juice
Salt & pepper to taste
For the rice:
1 cup of sushi rice
Ingredients
Notes:
You can oven bake the salmon if you prefer. Simply place the fillets on a baking sheet and brush with half of the glaze. Bake for 12-15 minutes at 200 degrees Celsius, or until cooked through. Drizzle the remaining glaze over the top.
1. Make the mango salsa by combining all the ingredients together, then set aside.
2. In a small bowl, mix together the glaze of soya sauce, honey, ginger, rice vinegar and sesame oil and set aside.
3. Cook the sushi rice as per packaging instructions and set aside.
4. Heat the olive oil in a large, oven-safe skillet (like cast iron) over medium-high heat.
5. Place salmon skin-side down (if applicable) and cook for 3-4 minutes until the skin is crispy and the bottom is browned.
6. Flip the salmon and reduce the heat to medium-low.
7. Pour about half of the prepared soy-ginger glaze mixture directly into the pan, around the fish
8. Immediately begin spooning the hot glaze from the bottom of the pan over the top of the salmon fillets. Do this continuously for 1-2 minutes as the glaze starts to bubble and thicken slightly. Pour half of the glaze over the fish. Spoon the glaze over the fillets for 1-2 minutes until it thickens slightly.
9. If your fillets are very thick, you may need to finish them in the oven. Transfer the skillet to a preheated oven (200 degrees Celsius) for 3-5 minutes, or until cooked through. If your fillets are thin, you can simply cook them on the stove top until done.