INGREDIENTS

INSTRUCTIONS

FOR THE SPICE MIX
FOR THE MANGO SALSA
Firstly, place all the 'spice' ingredients into a blender of food processor
and process until a paste forms. Rub this over both sides of all the salmon
fillets and set aside to allow them to absorb the flavours.
Meanwhile, make the salsa. Drain the cooked black beans (use a Chinese
bottled variety if desired) and mix with the finely chopped capsicum,
shallots and mango then add the garlic, ginger, coriander, cumin, cucumber,
capers, chives and lemon juice. Mix thoroughly, adding salt and pepper to
taste and set aside.
Heat a little olive oil in an ovenproof frypan and sear the salmon on both
sides until they have a deep golden colour then transfer the pan and fish
to the oven, preheated to 220c. Roast for 3-5 minutes depending on the
degree of 'doneness' that you like.
Meanwhile, dress the salad leaves with a little olive oil, balsamic vinegar
and salt and pepper to taste then pile the leaves onto six plates. Remove
the salmon from the oven and place over the salad leaves then top with a
generous spoonful of mango salsa.
Converted by MC_Buster.
Per serving: 953 Calories (kcal); 46g Total Fat; (42% calories from fat);
104g Protein; 34g Carbohydrate; 265mg Cholesterol; 378mg Sodium Food
Exchanges: 0 Grain(Starch); 14 Lean Meat; 1 Vegetable; 1/2 Fruit; 5
1/2    Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.

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