I first created a similar recipe to this way, way back and yesterday it got a little bit of a revamp. Ready in just 15 minutes a total joy to eat! It’s also a REALLY good introduction to salmon/fish for young kids - I would just leave out the chilli and Aleppo pepper depending on how spice/heat adverse they are?
In April the fragrant (and oh so delicious) Alphonso mango’s are in season, so keep your eyes peeled in Asian green grocer’s and certain supermarkets. Utter bliss to eat.
4 salmon fillets
Juice of 1 lime
1 tablespoons honey
1 teaspoon Aleppo pepper
1/2 red onion - finely chopped
10-12 cherry tomatoes - finely chopped
1 red chilli - finely chopped
1 tablespoons chopped coriander
1 large mango - finely chopped
1-2 tablespoons olive oil
Juice of 1/2- 1 lime
Salt & pepper
Preheat the oven to 210 degrees (conventional) 190 degrees (fan)
Mix the salsa ingredients together and set aside.
Mix the marinade ingredients in a bowl and quickly add the salmon. Place the salmon on a baking tray. Season with salt and pepper and cook for 10 minutes. I served it with tenderstem and white rice. Drizzle the entire plate with the amazing salsa.