Pan-Fried Salmon Cubes with Mango Salsa

How to prepare pan-fried salmon cubes with mango salsa

1. Remove the skin from the salmon and cut into cubes of approximately 2.5-3 cm. Drizzle a little oil over the cubes, add the seasoning (it contains salt, don't add more!) and massage well to coat evenly. Grind black pepper over the cubes, then let them rest in the refrigerator for at least 2-3 hours. Take them out 15 minutes before cooking.
2. Cook the rice in salted water according to package instructions. Drain and after it cools for 5 minutes, add salt to taste and the seeds.
3. For the salsa, chop the onion into small cubes. Sprinkle with salt, massage a little to separate the pieces and let sit for 5 minutes to soften. Add the lime juice and let sit for another 10 minutes.
4. Add the pepper and mango cut into small cubes, the chopped parsley and the oil. Mix gently and adjust salt.
6. Heat a non-stick pan well (make sure to use a pan that doesn't stick because fish is more delicate and breaks easily) - a wide one (about 30 cm) - and add very little oil to the bottom. Add the salmon cubes, not crowded, and fry for 2-3 minutes per side until nicely browned. Turn them on the other sides too, so they cook all over. Turn off the heat under the pan and let the salmon sit there for another 2-3 minutes to cook slowly through to the center.
   * if you have a smaller pan, fry in two batches
7. For the cream, blend all ingredients in a food processor until fluffy. Start with zest from 1/4 lime and add more if you want a more fragrant cream. Adjust salt. Transfer the cream to a small bowl.
8. Place the bowl with cream on a platter. Spread the rice on the platter. Arrange the salmon pieces around the bowl and then the salsa next to the salmon. Serve immediately.

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