Chef Ray: Salmon on Kumara Mash with Mango Salsa

This meal provides quality Omega-3 fats and a healthy dose of quality carbohydrates. So much so this is often my pre-race dinner the night before events.

From: MacKenzie, Kristen; Gibbons, Megan; (2005) Fit Food For Winners Nestle NZ Ltd

Serves: 4

  • 4 medium kumara, peeled and cubed
  • 2 tsp grated orange rind
  • 2 tbsp orange juice
  • salmon fillets
  • freshly ground black pepper
  • 1 tsp MAGGI Garlic Stock Powder
  • olive or canola oil spray
  • juice of 1 lemon
  • 2 tbsn capers

Mango Salsa

  • 425g can mangoes, drained and chopped
  • ½ red onion, finely chopped
  • 2 tsp sweet chilli sauce
  • 2 tbsp chopped fresh coriander
  1. Preheat oven to 180°C.
  2. Boil kumara for 15-20 minutes or until tender. Drain. Mash with orange rind and juice.
  3. Sprinkle both sides of salmon with pepper and stock powder. Spray a non-stick frying pan with oil and heat. Add salmon and sear each side of fillets for 1 minute.
  4. Place salmon fillets on a large square of foil. Top with lemon juice and capers, then wrap foil to seal firmly. Bake in preheated oven for 15-20 minutes or until fish is just cooked.
  5. To make salsa, place all salsa ingredients in a small bowl and mix to combine.
  6. To serve, place salmon fillets on kumara mash and top with mango salsa. Serve with steamed green beans.

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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