In the kitchen with MyTrela

Grilled salmon with mango, avocado and soy ginger sauce

Salmon in a soy ginger marinade goes onto a salad of mango, avocado and drained sweetcorn. The sauce is made from boiled marinade and separately weighed olive oil.

1 serving

Grilled salmon with mango, avocado and soy ginger sauce — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Amounts cover the entire recipe: 1 serving. Weigh products from packing liquid after draining; weigh herring after rinsing and drying, and olives without stones. Discard the packing liquid and oil. Measure the cooking fat separately as listed. Other weighing stages are given with the ingredients.

  • Soy sauce20 g
  • Lime juice9 g9 g in total: 6 g for the marinade and 3 g for the salad. This division is a decision made for the new original formulation.
  • Honey6 g
  • Ginger root5 g
  • Garlic4 g
  • Atlantic salmon200 g
  • Mango90 gWeigh the flesh without skin or stone.
  • Avocado70 gWeigh the flesh without skin or stone.
  • Canned sweet yellow corn75 gWeigh after draining. Discard the packing liquid.
  • Red chilli pepper23 g
  • Rocket20 g
  • Olive oil5 gMeasure the full stated portion separately; do not use oil or olive oil from the fish package.
  • Dried sesame seeds5 g

Preparation

  1. Weigh 9 g lime juice and divide into 6 g for marinade and 3 g for salad. Add all soy sauce, honey, grated ginger and chopped garlic to the 6 g juice. Clean salmon and coat in marinade; keep it in a covered container in the fridge while preparing the other ingredients.
  2. Drain sweetcorn, discard packing liquid and weigh 75 g kernels. Peel mango and avocado, remove stones and weigh flesh. Dice fruit and slice chilli. Combine with sweetcorn, washed rocket and the reserved 3 g lime juice.
  3. Preheat the oven to 230 °C and select the grill function. Pour marinade into a small saucepan. Grill salmon, then turn and sprinkle with the entire weighed sesame portion. Continue cooking until a thermometer in the thickest part of the fish reads at least 63 °C.
  4. Bring the marinade that contacted raw fish to a full rolling boil and boil vigorously for a few minutes, then reduce until thickened. Add all the separately weighed 5 g olive oil and mix. Serve fish on the salad, pouring over the prepared sauce.

Preparation and cooking time for this original version has not been measured.

Nutritional values

We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.

About this recipe

Developed by MyTrela with AI assistance. This is a new original MyTrela version with drained weights and separately measured fat, rather than a reconstruction of historical proportions of packing liquid or oil. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.