Crispy Salmon With Tropical Salsa

Crispy Salmon With Tropical Salsa

Gule Meat
Crispy Salmon With Tropical Salsa (Kompas)

Crispy Salmon With Tropical Salsa

180 g Salmon without thorns

1/2 tsp chilli powder tsp

1/2 teaspoon onion powder
1/2 tsp cinnamon, grated
1/4 teaspoon nutmeg
1/2 tsp paprika powder
1/2 teaspoon garlic powder
salt, to taste
sugar, to taste
* (To make this seasoning, marinade size can be adjusted to your taste. If you prefer a more spicy flavor that can be used in greater numbers)

Tropical Salsa:
300 g mango, diced small
2 pieces of red chilli, seeds removed
1/2 piece red bell pepper, diced
300 g pineapple, diced
sesame oil, to taste
cilantro, to taste
1 tablespoon rice vinegar (if you want a stronger flavor, add cukanya)
salt and sugar to taste


1. Preheat oven to about 250 degrees. Set aside
2. Prepare fish, cajun seasoning smeared in all parts except the skin.
3. Add a little sesame oil and a little salt and averaged. Let stand a few minutes.
4. Bake the fish for 8-10 minutes. But if you want to get fish meat underdone (not too ripe), grilled fish for 8 minutes. If you want a little dry, bake for 10 minutes.
5. Tropical Salsa: Mix all these ingredients together and averaged. set aside.
6. Presentation: Place a scoop of tropical salsa in the bottom of the plate. Then place the grilled salmon on it.

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