Ingredients
Scale
- 2 salmon fillets
- 1 ripe mango
- 1/4 cup teriyaki sauce
- 2 optional spring onions
- 2 tbsp cooking oil
Instructions
- Peel and dice the ripe mango, blending or finely chopping if needed.
- Combine the mango with the teriyaki sauce to create a glossy glaze.
- Heat oil in a pan over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until crispy.
- Flip the salmon and cook for another 4-5 minutes until flaky but moist.
- Spoon the mango teriyaki glaze over the salmon in the last 2-3 minutes of cooking and allow it to caramelize.
- Remove from heat, sprinkle with chopped spring onions, and serve immediately.
Notes
Serve with steamed vegetables or rice. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg