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🍽️ Fresh Salmon Trout with Mango-Cucumber Salad

298 kcal · 30 min · 4 servings

Ingredients

• 600 g salmon trout fillet (2 pieces of 300 g each, with skin)
• 1 tsp coriander seeds
• 5 black peppercorns
• 1 lime
• 25 g salt (4 tsp)
• 15 g raw cane sugar (1 heaped tbsp)
• 1 tbsp honey
• 3 tbsp rapeseed oil
• 1 bunch dill (20 g)
• 300 g salad cucumber
• 200 g small mango (1 small mango)
• 1 red onion
• Tabasco
• pepper

Instructions

1. 1. Carefully check the fish fillets for small bones. Remove any remaining bones with tweezers.
2. 2. Rinse the salmon trout fillets under cold water. Pat them dry with a kitchen towel. Place the fillets skin-side down in a shallow baking dish.
3. 3. Coarsely crush the coriander seeds and peppercorns in a mortar or pulse them briefly in a blender. Squeeze the lime and measure out 3 tablespoons of juice.
4. 4. Mix the lime juice with the ground spices, salt, sugar, honey, and 1 tablespoon of oil. Drizzle this marinade evenly over the fish fillets.
5. 5. Wash the dill and shake off excess water. Roughly chop the leaves. Distribute the dill over the marinated fillets.
6. 6. Cover the baking dish with plastic wrap. Place it in the refrigerator for 6 hours to let the flavors infuse (cure).
7. 7. Wash the cucumber shortly before serving and dry it. Trim the ends. Halve the cucumber lengthwise and remove the seeds with a spoon.
8. 8. Cut the cucumber flesh into small cubes.
9. 9. Peel the mango and slice the flesh off the pit. Dice the mango as well. Peel the onion and slice it into very thin rings.
10. 10. Mix the mango, cucumber, and onions with the remaining oil, lime juice, and a few drops of Tabasco sauce. Season the mixture with salt and pepper.
11. 11. Remove the dill leaves from the cured fish. Slice the salmon trout into thin slices.
12. 12. Serve the fish slices together with the mango-cucumber salad.

Nutrition per serving

• kcal: 298
• Protein: 30 g · Fett/Fat: 12 g · Carbs: 15 g