Salmon with spicey mango sauce

This meal from the book 'Cook Yourself Thin' (by H Eastwood et al and published by the Penguin Group in 2007) is low in saturated fat, provides protein and healthy fats from the fish and a great taste from the mango styles sauce. As with any meal, experiment with the ingredients and remove/add the paste/sauce ingredients to your liking.

Ingredients

1 large clove of peeled garlic

1/4 to 1/2 tablespoon of dried chilli flakes

1 tablespoon of unrefined light muscovado sugar

2 teaspoons fresh thyme leaves

1-2 teaspoon fennel seeds

1 tablespoon lime juice

2 x 150g salmon fillets

1 small ripe mango, peeled and finely chopped

Handful of chopped coriander

1/4 small red finely chopped onion

1/2 small peeled and finely chopped cucumber

1/2 teaspoon of sunflower oil

salt and freshly ground black pepper

50g of spinach

Serves 2 people

335 calories per serving

Preheat the oven to 180 degrees centigrade. While the oven is heating up, make the sauce by stirring the mango, coriander, cucumber, onion, garlic, sugar, chilli flakes, thyme, fennel seeds and pepper in the lime juice. Place the salmon fillets skin side down on a non-stick baking tray, brush the salmon flesh with the oil and season well. Spoon the sauce/paste over the flesh of the salmon and marinate for 10 minutes. Bake the salmon in the oven for 11 to 12 minutes (depending on the thickness) or just until cooked through. Leaving the skin on the baking tray, serve the salmon with the sauce/paste and enjoy.

Keep up the great work

Matt