Salmon with Spicy Mango Salsa

Ingredients

• 200 g natural rice
• Sea salt
• 500 g salmon fillet (with skin; 4 fillets)
• 6 tbsp lime juice
• 1 tbsp Olive Oil
• 2 mangos
• 1 red chili pepper
• 4 stalks coriander
• 1 tsp Black cumin
• 10 g brown sugar (1 tsp)

Instructions

1. 1.

   Cook the rice in salted water according to package instructions.

2. 2.

   Meanwhile, rinse the salmon fillets under cold water and pat dry. Place skin-side down on a parchment‑lined baking sheet, drizzle with 2 tbsp lime juice, season with salt, then drizzle with oil. Bake in a preheated oven at 160 °C (fan 140 °C; gas: level 1–2) for about 10 minutes.

3. 3.

   While the salmon cooks, peel and halve the mangos, remove the flesh from the pit and dice into small cubes. Wash, deseed, and finely chop the chili pepper. Rinse the coriander, shake off excess water, and chop the leaves.

4. 4.

   Combine mango cubes, chili, coriander, and black cumin in a bowl. Add the remaining lime juice and brown sugar, then season with salt to taste.

5. 5.

   Serve the rice, salsa, and salmon on four plates.