Miso glazed salmon with avocado mango salsa

Serves 2:

2 salmon filets
For the Salsa:
1 avocado, pitted, peeled and diced
1 mango, pitted, peeled and diced
juice from 1 lime
15 g fresh cilantro, chopped
sprinkle of sea salt
1 chili pepper, chopped

For the Miso glaze:
80 g honey
1 cm freshly grated ginger
1 tbsp soy sauce
1 tbsp lime juice
1 tsp chines all spice
1 tl miso paste
Extra: roasted cherry tomatoes


  1. For the salsa: in a bowl, mix together diced mango, avocado, and chili pepper. Drizzle lime juice over the mixture and toss in fresh cilantro. Season with salt according to taste. Set aside (in the fridge) until salmon is ready.
  2. In a large pan, heat olive oil over medium high heat. Sprinkle chili powder and sea salt on both sides of the salmon filets. Place filets in the pan, and cook for about 4 minutes per side, or until the salmon has a slightly flaky texture (exact time will depend on the thickness).
  3. In the meantime make the glaze: pix all ingredients and season according to taste.
  4. Once the salmon is ready pour the glaze over the fish and take off the heat.
  5. Serve the fish with the salsa and (optional) roasted cherry tomatoes.