Berlin, Germany (Gastrosofie). Salmon, at least Atlantic and Pacific, is a fish that not only swims but migrates. According to „Wikipedia“, both would migrate „into the sea“ and „come back to spawning in the fresh water“, ie „anadromous migratory fish“, „whereby when swimming up to their spawning grounds in the upper reaches of the rivers they also encounter obstacles such as lower waterfalls and weirs, etc. and also overcome fish paths.
The fish does not escape bears and anglers. It is eaten raw by bears and humans, the latter also love salmon, cooked and fried, smoked and grilled and with sauce (Spanish: salsa).
- 4 salmon filets
- 1 mango
- 1/2 red onion
- 1 small bunch of coriander
- 1/2 green pepper
- 2 limes
- teaspoon garlic powder
- vegetable oil
- salt and freshly ground black pepper
- Peel and cut the mango into small cubes. Cut the peppers into cubes of equal size and finely chop the onion, green pepper and coriander leaves. Mix everything with the lime juice. Season with salt and pepper and set aside.
- Mix the garlic with 1/2 teaspoon of salt and pepper. Sprinkle the mixture over the salmon filets and drizzle with oil.
- Turn on the grill. Select the fish program and press OK. As soon as preheating is complete, put the salom filets on the grill and close it.
- Manually remove your food when it reaches your desired cooking level medium, medium-well or well-done.
- Arrange the salmon filets on the plates, drizzle over the remaining lime juice and serve with mango salsa.