Grilled Salmon Fillets with Swiss Chard and Mango Salsa

Ingredients

• 2 cloves garlic
• 150 ml lemon juice
• 2 tbsp white wine vinegar
• 2 tbsp Soy sauce
• 2 tbsp olive oil
• 2 tsp freshly grated ginger
• chili powder to taste
• 720 g salmon steak (4 steaks)
• salt to taste
• 1 Mango
• 0.5 red bell pepper
• 2 Spring Onions
• 1 Green Chili Pepper
• 1 Tbsp coriander leaves
• 3 tbsp Lemon juice
• salt to taste
• 1 clove garlic
• 800 g swiss chard
• 1 tbsp Olive Oil
• salt to taste
• black pepper from the mill

Instructions

1. 1.

   Peel the garlic. Mix lemon juice with vinegar, soy sauce, oil, ginger and chili powder, then squeeze the garlic into the mixture.

2. 2.

   Wash the salmon steaks, pat dry, place in a shallow dish, pour over the marinade and let marinate for about 1 hour.

3. 3.

   For the salsa peel the mango, cut the flesh from the pit and dice it. Clean the bell pepper, halve, deseed, wash and finely dice it. Wash the spring onions, trim them and slice into rings.

4. 4.

   Wash the green chili pepper, trim it, optionally deseed and finely chop it. Combine mango, bell pepper, spring onions, chili, coriander and lemon juice; season with salt.

5. 5.

   For the vegetables peel the garlic and finely mince it. Wash and clean the swiss chard. Cut the stems into wedge‑shaped strips and slice them thinly; cut the leaves into wide strips. Heat oil in a pan. Add the garlic and chard stems, stir and cook for about 3 minutes. Add the chard leaves, stir and cook for another 2 minutes. Season with salt and pepper. Remove from heat and cover.

6. 6.

   Preheat the grill. Take the salmon out of the marinade, pat dry, season with salt and grill each side for about 3–4 minutes.

7. 7.

   Plate the grilled salmon with mango salsa and swiss chard vegetables and serve.