Baked salmon in almond flakes with mango mousse
Discover a new, healthy twist on your Christmas menu! Instead of the traditional, fatty breaded carp that has dominated the Christmas Eve table for years, we offer baked salmon with crispy almond flakes and a light fruit salad. This exquisite dish will not only delight your guests, but will also be lighter and easier to digest. Indulge in your holiday indulgence without the guilt! This recipe was created in collaboration with Fly me to the spoon.
Number of servings
1
Preparation time
30 min.
Print recipe
INGREDIENTS
- 200 gr Alphonso mango pulp without added sugar QF Quality Food
- 1 spoon House of Asia Lime Juice
- 1 teaspoon House of Asia Fish Sauce
- 4 tablespoons GAEA olive oil
- 1 skinless salmon fillet
- 30 g almond flakes
- 1 tablespoon of lemon juice
- 2 teaspoons of grated ginger
- ½ shallot, finely chopped
- 1 teaspoon ground coriander seeds
- 1 handful of rocket
- 1 small orange
- 1 tablespoon of pomegranate seeds
- Salt and pepper to taste
TIP: Instead of ginger, you can use 1 teaspoon House of Asia Ginger Pastes
A METHOD OF PREPARING
- Season the fillet with salt and pepper, drizzle with lemon juice, and drizzle with a little olive oil. Refrigerate for 15 minutes.
- Preheat the oven to 190°C. Coat the fish with almond flakes and place in an ovenproof dish. Bake for 15 minutes.
- In a saucepan, heat 1 tablespoon of olive oil and sauté the shallot, ginger, and coriander seeds. After a minute, add the mango pulp and fish sauce. Heat briefly, then add the lime juice.
- Divide the orange into segments and peel off the fibers.
- Pour the heated sauce onto a plate, then arrange the salmon on top. Add the arugula, orange segments, and pomegranate seeds. Season with salt, pepper, and olive oil.
