Broiled Salmon with Fresh Tomato Salsa + Asian Inspired Mango Slaw

My mom has been working out of province for a couple months now, and she had come home one day and I wanted to make her something special. I decided with this meal, and it was a really good choice. The flavours were absolutely wonderful, especially together. Not only that but the meal was so colourful it was beautiful to look at. I loved it, I thought it was incredibly flavourful and just, I can't say anything else, the picture may not look insanely amazing, but it tastes absolutely wonderful, this is definitely a must-try recipe.

Recipe taken from here

Ingredients:

• Salmon fillets, bones removed
• Olive oil
• Lime juice
• Garlic cloves, minced
• Coriander powder
• Salt and pepper
• Tomatoes
• Red onions, chopped
• Olive oil
• Lime juice
• Parsley, chopped

Preheat your broiler and line a baking sheet with parchment paper. Place your salmon fillets, skin side down on the prepared sheet. Drizzle with olive oil and lime juice, then sprinkle with the chopped garlic. Add as much coriander powder, salt and pepper as you like. Broil the fillets for about 10 minutes, until the salmon is opaque and flakes easily with a fork.

While the salmon is broiling, prepare your salsa. Chop up a large tomato, or a few smaller ones, removing some of the seeds so it's not too watery. Add some chopped red onions, a drizzle of olive oil and lime juice and some parsley. When the salmon is cooked, remove it from the oven, scatter the salsa on top of the fillets and put it back under the broiler for a few minutes, just to warm the salsa. Serve with some rice and a crunchy green salad on the side.

Recipe taken from here

For the salad:

• 1 medium head red cabbage, shredded
• 2 scallions chopped (both white & green parts)
• 2 mangoes, chopped
• 1/4 cup cilantro, chopped (however, I added much more)
  
• 2 navel oranges, segmented
• 2 tablespoons toasted sesame seeds
• 1/3 cup sliced toasted almonds

Directions:

Toast the sesame seeds in a small pan on medium heat for 2-5 minutes until seeds lightly brown and a few of them start popping. Gather the rest of the salad ingredients in a large bowl for tossing. Make your dressing.

For the dressing:

• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar
• 2 tablespoons ponzu sauce
• 1 tablespoon oyster sauce
• 1/8 cup vegetable oil

Directions:

(I didn't follow her recipe for the dressing I sort of just threw this together, and it tasted wonderful). In a medium bowl, mix all of the dressing ingredients together with a whisk. Season with salt to taste. Pour dressing on top of salad. Cover the slaw and place in the fridge for about an hour before eating.

I mean, look at all the beautiful colours, how can you resist?!

Asian Inspired Mango Slaw

Enjoy :)