Wild Salmon was on sale at Waitrose this week! It’s what I like to call a ‘luxury item’, so when I saw the sale sticker I snapped it up. Wild salmon is tougher than farmed salmon, but it has less fat and is better for you due to lower levels of PCBs (Polychlorinated biphenyls i.e. bad chemical stuff).
As I had made the tasty coriander and lime fajitas the previous night, I still had some left over ingredients such as half a can of black beans , coriander, spring onions and the mango seed. Curious to see if these flavours would work with the wild salmon, I followed a similar recipe to the chicken fajitas.
Marinate as before:
- Zest of 2 limes, juice of 1 lime (save the juice of the second lime for the salsa)
- 1½ tbsp olive oil
- 1 clove of garlic, minced
- ½ tsp cumin
- ½ tsp crushed chilli flakes
- Sea salt and freshly cracked pepper, to taste
- handful fresh coriander, chopped
- 2 wild Alaskan salmon fillets
Mix all the ingredients together in a bowl then cover the salmon fillets and leave in fridge for a few hours before grilling for about 15 minutes.
Mango and Black Bean Salsa:
- ½ can black beans, drained and rinsed
- 1 mango, peeled and chopped
- 2 spring onions, chopped
- 1 big red chilli, chopped (seeds removed)
- Handful fresh coriander, chopped
- ½ tsp cumin
- Juice of the second lime
Peel and chop the mango. Rinse and drain the black beans. Chop the spring onions, chilli and coriander. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, spring onions, coriander, and chilli in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste – add more lime juice if needed.
Plate up and enjoy! I got excited and decided to use my metal rings to arrange the salsa in a neat pile.