Red fish with mango and cucumber salad
Cooking time:
25 minutes
Active time:
25 minutes
Complexity:
Easy
Need to defrost
Sounds unusual? And you try! A fresh and bright combination of mango and crispy cucumber is great for red fish and won't make the dish heavy. For a more dietary option, sockeye salmon or chum salmon is suitable, but with trout it will turn out tastier .
See all recipes category Fish 
5
Recipe "Red fish with mango and cucumber salad"
Ingredients for 3 servings
sockeye salmon
500 g.
mango medium
1 pc.
cucumber fresh
2 pcs.
olive oil
3 tsp
lemon juice
2 tsp
garlic
1 clove
salt
Step 1/5
A few hours before cooking, put the fish in the refrigerator for proper defrosting.
Step 2/5
Clean the mango from the peel and remove the bone. Cucumbers and mango narthite on a Korean carrot grater.
Step 3/5
Mix lemon juice with olive oil, garlic and salt, season salad.
Step 4/5
Wash the fish, dry with napkins, salt. Fry in a frying pan until tender.
Step 5/5
Serve the steaks on a bed of lettuce.
Ingredients for 3 servings
sockeye salmon
500 g.
mango medium
1 pc.
cucumber fresh
2 pcs.
olive oil
3 tsp
lemon juice
2 tsp
garlic
1 clove
salt
Nutritional value per 100 g
Calories
161 kcal
Proteins
18 g
Fats
10 g
Carbohydrates
1 g
Saturated fat
2 g
Dietary fiber
0 g
Added sugar
0 g
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