Mango & zalm summer salsa

Deze maaltijd smaakt naar de zomer. Eet hem warm met zalm die net uit de oven komt, of maak hem op voorhand klaar en eet hem koud, op een mooi plekje in de ondergaande zon.

Erratum: de juiste schrijfwijze is avocado en niet aDvocado.

De naam avocado komt uit het Nahuatl, de taal die werd gesproken door de oorspronkelijke bewoners van Mexico. Het is afgeleid van het woord "ahuacatl", dat in het Nahuatl ook 'teelbal' betekent.

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Mango & Salmon Summer Salsa

This dish tastes like summer. Serve it warm with salmon straight from the oven, or prepare it ahead and enjoy it cold in a beautiful spot as the sun sets.

1 ripe mango, diced
1 shallot, finely chopped
1 avocado, diced
½ handful fresh cilantro (coriander), chopped
2 cloves garlic, minced
About ½ inch (1 cm) fresh ginger, grated
2 tbsp brown sugar
3 tbsp soy sauce
Juice of ½ lemon (or lime, if preferred)
1 tbsp cornstarch
2 salmon fillets
Sesame seeds, for garnish
Green onions (scallions), sliced
Basmati rice, for serving

1. Cook the basmati rice according to package instructions and keep warm. Preheat the oven to 400°F (200°C).

2. In a bowl, combine the diced mango, shallot, avocado, and chopped cilantro to make the salsa. Set aside.

3. In a small saucepan, combine the minced garlic, grated ginger, brown sugar, soy sauce, and lemon juice. Heat over medium heat, stirring until the sugar is fully dissolved. Mix the cornstarch with a small splash of cold water, then stir it into the sauce. Cook for 1–2 minutes until slightly thickened, then remove from heat and let cool slightly.

4. Place the salmon fillets on a baking sheet lined with parchment paper. Brush them with the teriyaki sauce and bake for about 10 minutes, until the salmon is just cooked through and flakes easily.

5. Serve the salmon over basmati rice, topped with the mango-avocado salsa. Drizzle with extra sauce if desired, and finish with sesame seeds and sliced green onions.