Summer-fresh salmon with peppers, mango and coriander

Ingredients for 2 servings:

• 3 salmon fillets, frozen
• 1 chili pepper(s)
• 1 onion(s)
• 1 piece(s) ginger
• 1 lemon(s)
• 3 bell peppers, yellow and red
• 2 large tomatoes
• 1 mango(s), approx.
• ½ bunch coriander leaves
• n. B. Oil
• salt and pepper
• curry powder
• cumin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

light summer dish

Peel and dice the ginger. Finely chop the chili pepper and onion. Squeeze the lemon. Season the salmon with salt and pepper. Heat a little oil in a non-stick pan. Sauté the chili, ginger, and onion, then deglaze with the lemon juice. Add the salmon to the pan and simmer on medium heat with the lid closed. Cut the bell peppers into pieces. Depending on whether the fish has already thawed, add the bell peppers after a few minutes and sauté for about 5 minutes with the lid closed. They should still be firm to the bite. Cut the tomatoes into wedges and chop the cilantro. Peel the mango, remove the stone, and cut into pieces. Then add the tomatoes, mango, and cilantro to the pan. Season with salt, pepper, a little curry, and cumin, and mix well. Simmer briefly for a while, then serve. We serve this with rice.