Griddled salmon with a green mango, ginger and green peppercorn salsa

Serve up a taste of Brazil with Rogiero David's griddled salmon, set off by a tangy, piquant green mango salsa
Griddled salmon with a green mango, ginger and green peppercorn salsa
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes plus 5 mins resting
  • Effort: easy



  • 1 medium red onion
  • 1 large green mango
  • 1 cm ginger, peeled, finely sliced, then chopped
  • 1 large green chilli, de-seeded and finely sliced
  • 1 tbsp green peppercorns
  • 4 limes, juices
  • 2 tbsp olive oil, for mixing and brushing
  • 1 pinches salt
  • 1 pinches sugar
  • 2 salmon steaks, each 250g
  • 4 basil, leaves
  • 1 bunches coriander
  • 2 sprigs mint


1. First prepare the salsa. Finely slice the red onion using a mandolin or a sharp knife, soak the sliced red onion in ice water for 5 minutes, then drain. 2. Peel the green mango, then slice the flesh with a potato peeler and set aside. 3. Mix together the sliced mango, chilli, ginger, green peppercorns, juice of 3 limes and red onion. Add olive oil to taste, plus salt and a pinch of sugar. Set aside. 4. Preheat a griddle pan until extremely hot. Season the salmon with salt and the remaining lime juice. Brush with olive oil. 5. Cook the salmon on the griddle for 2-3 minutes on each side.6. Meanwhile, roughly chop the basil, coriander and mint. Add the freshly chopped basil, coriander and mint to the mango salsa. 7. Serve the freshly griddled salmon with the green mango salsa.

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