Thai mango salsa salmon

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For the salsa
  1. Boil the beef tomatoes in hot water for 20 minutes to soften the skin.
  2. Take the boiled tomatoes out of the hot water and cover in cold water. Gently peel the skin off the tomatoes and chop into fine pieces.
  3. Cut the mango and avocado in to small square sizes and mix in a bowl with the tomatoes to form the salsa. Add a squeeze of fresh lime and sprinkle over some chilli flakes
  4. Chop the coriander and add to the mix for extra flavour
For the Salmon
  1. Marinate the salmon fillet with black Pepper
  2. In a bowl, mix the tamari sauce with the garlic cloves, a pinch of chilli flakes, juice from 1 lime, the chopped ginger and honey then pour over the salmon fillet
  3. Pan fry the salmon for ten minutes
  4. Steam the fresh kale and asparagus on a medium heat for ten minutes or until cooked through


  • 2 x Salmon Fillet
  • Black pepper
  • 4 x Beef tomatoes
  • 230g Asparagus
  • Mango
  • Avocado
  • 4 tbsp Tamari
  • 2 cloves chopped garlic
  • 2cm chopped ginger
  • 2 x limes
  • Chilli flakes
  • 1tbsp Manuka honey
  • 200g Kale
  • Fresh Coriander

Recipe by Tessa Seward & Becki Rabin

Adapted from London Paleo Girl & Alternative Healthy Becki