How To Make Margaratia Mix Bucket

Salmon fillet with salt and curry mango-cucumber relish


I currently have a very stressful time and can not get to elaborate cooking, or even a little bit in the kitchen rumzuprobieren. The reason? In seven days, the release of my thesis, and by then, the days are best done between 48 hours ... Today I got my reward for the work of last week but two hours, "made free" to something nice to cook and then also like to blog because it gave me a great treat:)

I found the recipe in the current food and drink - Light cuisine. I wanted to fish anyway for some time to eat again, and gets the selbstgemörserten curry salt the salmon a nice spicy Note. The real highlight of the dish is the mango-cucumber relish. Mango, chili and lime together, I think anyway class, got an extra kick relish the fact that I've used in the recipe instead of the required sunflower oil argan oil. By the nutty flavor of the oil reminds the taste of the relish then very strongly to the much-loved by me mango and mozzarella salad . Except for the fish relish chicken sure tastes good, or even grilled meat. In any case, one should keep sufficient bread for the delicious sauce Auftunken ready!

recipe
for four

500g cucumber 1 ripe mango
(About 400g)
2 spring onions
1 small chili pepper red
sea salt, curry powder
1 organic lime
2 tablespoons neutral oil (or 1 tablespoon neutral oil and 1 tablespoon argan oil) Peel
600g salmon fillet

the cucumber, halve lengthwise and scrape out the seeds with a teaspoon. Peel mango, cut the flesh from the stone. Cut cucumber and mango into small cubes. Wash and slice spring onions finely too. Chili pepper Wash, halve, scoop out the seeds and chop the chilli finely.

For Relish cucumber, mango, scallions and chili mix and salt the mixture. Lime wash hot, dry and the skin finely grate. Squeeze lime juice. 1 tablespoon lime juice and 1 tablespoon (argan) oil to the relish and mix well. Relish marinate for 30 minutes covered. mortars

For the curry salt a tablespoon of coarse sea salt with a teaspoon curry powder coarsely. Salmon fillet into four equal pieces and rub all around with 1 tablespoon lime juice and lime peel. 1 tablespoon neutral oil in a frying pan and fry the salmon fillets over medium Hite from each side for 3-4 minutes. Sprinkle the curry with salt contact. The salmon with mango-cucumber relish dish and best served with French bread.

source
Food and Drink - Cooking light (special issue 1 / 2011)