Salmon in Mango Cream Sauce

4 servings

Bonne's 100 % fruit purees also flavor main dishes in a wonderful and easy way. You can use just as much of the half-liter can as you want and store the rest in the refrigerator for the next use. Try a wonderful fish dish. You can also use other fish. Frozen fish should be melted before use.

600-800 g salmon fillet
a pinch of salt
a pinch of chili powder
1-2 limes in slices

Sauce:
2 dl whipping or cooking cream
2 dl Bonne Premium Mango Purée
salt (to taste)
ground black pepper
a pinch of chili powder
1 tablespoon of tomato puree

Cut the salmon fillet into serving pieces and place in the baking dish.
Sprinkle a little salt and chili powder on the surface of the fish.
Cut the limes into slices and put them on top of the fish or in the pan.
Cook the fish at 180-200 degrees on the lower rack of the oven for about 20 minutes.
Boil the cream, mango purée, salt, black pepper, chili powder and tomato puree together and let it thicken a little. Check the taste.
Pour over cooked fish or serve the sauce separately.

Recipe: Hellapoliisi