Baked salmon in almond flakes with mango mousse Fly me to the spoon
Discover an alternative to the fatty, fried, and breaded carp that has long been associated with Christmas. Baked salmon, accompanied by crunchy almond flakes and a light fruit salad, is sure to prove a great and more digestible substitute for your holiday cravings. This recipe was created in collaboration with Fly me to the spoon.
Number of servings
1
Sharpness level
LIGHTLY SPICY
Preparation time
30 min.
Difficulty level
EASY
INGREDIENTS
- 200 gr mango pulp
- 1 spoon lime juice
- 1 teaspoon fish sauce
- 4 tablespoons olive oil
- 1 skinless salmon fillet
- 30 g almond flakes
- 1 tablespoon of lemon juice
- 2 teaspoons of grated ginger
- ½ shallot, finely chopped
- 1 teaspoon ground coriander seeds
- 1 handful of rocket
- 1 small orange
- 1 tablespoon of pomegranate seeds
- Salt, pepper to taste
TIP: Instead of ginger, you can use 1 teaspoon ginger paste
A METHOD OF PREPARING
- Season the fillet with salt and pepper, drizzle with lemon juice, and drizzle with a little olive oil. Refrigerate for 15 minutes.
- Preheat the oven to 190°C. Coat the fish with almond flakes and place in an ovenproof dish. Bake for 15 minutes.
- In a saucepan, heat 1 tablespoon of olive oil and sauté the shallot, ginger, and coriander seeds. After a minute, add the mango pulp and fish sauce. Heat briefly, then add the lime juice.
- Divide the orange into segments and peel off the fibers.
- Pour the heated sauce onto a plate, then arrange the salmon on top. Add the arugula, orange segments, and pomegranate seeds. Season with salt, pepper, and olive oil.
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