Seared Salmon With Tropical Mango-Cucumber Salsa Recipe

About this recipe

This vibrant pescatarian dish pairs perfectly seared salmon with a refreshing mango-cucumber salsa, making it an ideal dinner option for those seeking a flavorful yet light meal.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 2 pcs Mango Totapuri Raw (Kaccha Kairi)
• 3 pcs Cucumber Green
• 250 g Organically Grown Green Capsicum
• 750 g Dabur 100 % Pure Honey (Refill Pouch)
• 1 kg Puro Healthy Salt (Sendha Namak)
• 100 g Jk Jeera Powder / Cumin Powder
• 1 kg Akar Powder Salt
• 80 g Urban Platter Cayenne Pepper Powder
• 1 ltr Bertolli Extra Virgin Olive Oil
• 250 ml Dabur Hommade Lemon Juice (Bottle)

Instructions

1. 1. In a medium-sized bowl, whisk together 6 tablespoons of lemon juice and 2 tablespoons of honey until well combined.
2. 2. Add 4 cups of diced mango, 3 cups of diced cucumber, 1 1/3 cups of finely chopped spring onion, and 2 tablespoons of minced green capsicum to the bowl. Stir until the ingredients are evenly mixed.
3. 3. Cover the bowl and refrigerate the salsa for at least 1 hour to allow the flavors to meld together. Season with a pinch of salt to taste before serving.
4. 4. In a small bowl, mix 1 teaspoon of ground cumin, 1/2 teaspoon of salt, and a pinch of cayenne pepper.
5. 5. Lightly coat a non-stick skillet with olive oil and heat it over medium-high heat.
6. 6. Sprinkle the spice mixture evenly over the diced mango and cucumber.
7. 7. Add the seasoned mango and cucumber to the heated skillet. Sauté for 2-3 minutes, stirring occasionally, until lightly caramelized.
8. 8. Transfer the sautéed mango and cucumber to a serving plate. Top with 2 tablespoons of the chilled mango-cucumber salsa. Serve immediately.