Steamed Salmon with Mango Salsa
Tender salmon steamed over fluffy rice, topped with a bright mango, lime and cilantro salsa.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
This is a light, colorful dinner that comes together in one bowl. The Thermomix® TM7™ chops a quick mango salsa first, then steams the salmon fillets in the Varoma while the rice cooks in the simmering basket below. Everything is ready at the same time, so you only need to set the table.
Choose mangoes that give a little when you press them and smell sweet near the stem. Ripe mangoes make a juicy salsa that balances the rich salmon, and the lime and cilantro keep every bite fresh. If you like some heat, leave a few of the jalapeño seeds in.
Made in the Thermomix® TM7™
Steamed Salmon with Mango Salsa
Makes: 4 servings
- Prep15 min
- Cook25 min
- Total40 min
- Serves4
Ingredients
Mango salsa
Salmon and rice
Instructions
- Place the red onion, cilantro and jalapeño in the mixing bowl and chop 3 sec/speed 5. Scrape down the sides of the bowl with the spatula.
- Add the mango, lime juice and 1/4 tsp salt, then chop 2 sec/speed 4, until the mango is in small chunks. Transfer the salsa to a bowl, cover and refrigerate. Rinse the mixing bowl.
- Rub the salmon with the olive oil, lime zest, 1/2 tsp salt and the pepper. Place the fillets skin side down in the lightly oiled Varoma dish, leaving some of the slots uncovered so the steam can pass, and close the Varoma lid.
- Place the water and 1 tsp salt in the mixing bowl. Rinse the rice in the simmering basket under running water, insert the basket into the mixing bowl and close the lid.
- Remove the measuring cup, place the Varoma in position and steam 22 min/Varoma/speed 1. The salmon is ready when it flakes easily and reaches 63°C (145°F) in the thickest part.
- Set the Varoma aside, lift out the simmering basket with the spatula hook and fluff the rice with a fork. If the rice is still firm, return the basket and cook 3 min/100°C (212°F)/speed 1 with the measuring cup in place.
- Serve the salmon over the rice, spoon the mango salsa on top and add the lime wedges on the side.
Tips
- No rice tonight? Steam the salmon over 500 g water (2 cups) for 18 min/Varoma/speed 1 and serve it with a green salad.
- Thicker fillets may need 3 to 5 more minutes. Check the thickest part before serving.
- Swap the mango for fresh pineapple, or stir 1/2 diced avocado into the salsa right before serving.
- The salsa is best the day you make it. Leftover salmon and rice keep, covered, in the refrigerator for up to 2 days.
