Steamed Salmon With Mango Pineapple Salsa
Make on Fresco
Such a quick recipe, it could easily be a weeknight option. Get those fresh flavours working for you. Energy!
I just love salmon: smoke it, steam it, grill it or sushi it, but hand it over. It is a very good source of omega 3 which we all know we need more of. So regard it as doctor’s orders: Eat this twice a week. You will be feeling better in no time.
It has become very affordable these days, perhaps due to the wonders of freezing technology. So plan to get some salmon on your menu.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 4-6 fresh salmon fillets
- 1 Pinch pink salt flakes BUY
- 1 Pineapple-fresh peeled, cored, diced
- 1 large mango
- 1 red chilli
- 20 Grams coconut sugar
- 150 Grams red capsicum, deseeded and quartered
- 150 Grams green capsicum, deseeded and quartered
- 40 Grams red onion
- Handfuls fresh coriander or cilantro leaves
- 1 lime, juice only
- 200–400 Grams rice
- 1L water
- Coriander leaves and sliced red chilli to garnish
Do
- 1
Place salmon fillets onto Varoma tray and dish, sprinkle with pink salt flakes. Set aside.
- 2
Dice pineapple and mango and place into large mixing bowl.
- 3
Place chilli and sugar into the Thermomix bowl and chop 5 sec/speed 6. Scrape down sides of bowl.
- 4
Add capsicums, red onion, coriander and lime juice, as well as another pinch of pink salt flakes.
- 5
Chop 4 sec/speed 5, with the aid of the spatula. Turn into bowl with pineapple and mango and toss gently. Taste and adjust seasoning if necessary.
- 6
Measure rice into simmering basket and insert into the Thermomix bowl. Pour water over. Steam rice 10 min/100°C/speed 3.
- 7
Set steamer into position and steam salmon 5 min/Varoma/speed 4.
- 8
Serve salmon on a bed of rice with salsa over. Garnish with coriander leaves and fresh chilli as desired.
- 9
If you like your salmon well cooked, adjust time to suit. It will not matter if the rice is cooked a little longer.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
