Tomapure grape tomatoes mango and lemongrass salmon
Preparation time: 25 minutes
Cooking time: 25 minutes
2 large pieces of salmon fillet*
12 grape tomatoes, cubed
1 mango, peeled, then cubed
4 stalks of lemongrass, peeled
A pinch of sel de Camargue**
Grape tomatoes, cut in two, to garnish
Mango slices, for garnish
Preheat oven to 350°F (180°C).
Make 4 deep incisions on one side of the salmon.
Mix the diced tomatoes and mango.
Place the mixture into the salmon incisions.
Place the salmon in a baking dish.
Serve with tomatoes and lemongrass.
Salt and pepper, and drizzle with olive oil.
Bake in oven for 25 to 30 minutes, until the fish flakes easily.
* Salmon can be replaced with trout.
** sel de Camargue can be replaced with sea salt.